Ricardo’s Curried Chicken Skewers with Toasted Coconut Gremolata

Ricardo Cuisine asked me to review one of their popular chicken recipes and I accepted! Of course I was a little nervous because I am very tough when it comes to being wooed by chicken but the one I chose looked so full of flavour. 

The Prep

A marinade is a great way to begin because it usually ensures tenderness and deep flavour. This one let me use sour cream as a base which made this half-Latvian foodie very happy.

I wanted as much flavour as potentially possible so I let the chicken thighs marinade in a plastic bag in the fridge overnight. 

The next day I started heating up the grill and soaked some skewers in water for 30 minutes. 

I also started to work on the gremolata (herb condiment) by toasting some sweetened shredded coconut. 

You want it to have some colour without it going too dark. 

For the herb component of the gremolata I finely chopped up green onions and cilantro. 

I also added the zest of one lime.

Once the grill was nice and hot I started to thread the meat. 

The Cooking

The recipe calls to season the meat at the end but I normally do it at this point. As a result, I forgot entirely! So season as you wish.

Grill the meat for 5 minutes per side until the chicken is no longer pink. To be sure, I tented aluminum foil on top to help it cook all the way through. 

Serve the skewers with the gremolata and have rice and veggies on the side. I added some additional sour cream of course but you can use yogurt if you prefer.

Foodie Results

This recipe was so flavourful, I could hardly believe it was chicken! I loved everything about it, especially how easy it was to make. All that is required is some prep ahead of time. The cooking itself is so simple and the gremolata was delicious.

The sweetened toasted coconut provided the sweetness that was absolutely required to balance out the sour and bite of the other ingredients. It was downright genius. I wish I had thought of it!

I give this recipe five out of five wooden spoons! I rarely use chicken thigh meat but this dish was was so succulent, tender and delicious I might be a convert.

Thanks for the inspiration Ricardo Cuisine!

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