Super Bowl Thai Chicken Skewers!

In the learning stages of the Weight Watcher lifestyle, social events can be disasterous. But only if you let them. Although I am not an avid football fan, this year's Super Bowl between the New England Patriots and the New York Giants could not be ignored.  I researched recipes so I could get as much bang for my buck as possible. This chicken dish was super easy to prepare, scrumptious and only 2 points a skewer.

Weight Watchers Thai Chicken Skewers

20 fl oz light coconut milk, about 2 1/2 cups (two and a half cans)

4 Tbsp fresh cilantro, chopped or to taste

1 Tbsp dark brown sugar

1 1/2 Tbsp Spicy Thai Sauce/Marinade

1 tsp fresh and finely chopped ginger root

 1 Tbsp lime juice

3/4 tsp table salt

1-1/2 pound uncooked boneless skinless chicken breasts/strips (about 26)

*Soak the wooden skewers in water overnight so they won't scorch/burn when you grill the chicken.



In a medium bowl, whisk together the can of coconut milk, cilantro, brown sugar, thai sauce, ginger, lime and salt until well blended.

 



Remove about a cup of the mixture and set aside. This will be used for a dipping sauce for the chicken. Put the rest into a gallon resealable plastic bag and add the chicken. Turn to coat several times and place the bag in the refrigerator for about 4 hours.



Put the marinated chicken strips onto the skewers and discard the remaining sauce from the bag.



 Grill the skewers over medium heat for about 5-6 minutes per side.



Heat up the remaining marinade mixture on the stovetop until it comes to a boil, then place in a bowl with a spoon.

Arrange skewers on a platter with the dipping sauce and sprinkle with fresh cilantro.

Enjoy!!