Chicken Coconut Skewers with Papaya Dipping Sauce

Yield: 4 servings.


  • Chicken Skewers
    • 4 boneless chicken thighs
    • Coarse salt and freshly cracked black pepper, to taste 
    • ¾ cup breadcrumbs
    • ¼ cup unsweetened flaked coconut 
    • 2 tbsp. chopped fresh mint
    • 1/4 cup all purpose flour
    • 2 large eggs, lightly beaten
    • vegetable oil, for baking tray
    • cilantro leaves, for garnish (optional)
    • Lime wedges, for garnish (optional)
  • Papaya Dipping Sauce
    • ½ papaya, peeled and roughly chopped
    • Hot sauce, to taste
    • 1 tbsp. honey
    • Juice of ½ orange juice
    • Juice of 1 lime
    • 1 to 2 tbsp. coconut milk
    • Salt and pepper, to taste


  1. Chicken Skewers
    1. Soak 12 skewers in water.
    2. Preheat oven to 400 degrees F.
    3. Cut chicken into fingers: slice each thigh into 3 pieces so have 12 pieces of chicken.  
    4. Mix breadcrumbs, mint and coconut together in shallow pan. Arrange the flour, beaten eggs, each in a separate shallow pan. Get a plate to transfer the coated chicken fingers before beginning to dip.
    5. Season the chicken with salt and pepper. Thread each piece of chicken onto a skewer.
    6. Dip the chicken skewers first in flour, then in the egg, then the breadcrumb mixture. Transfer to plate and repeat with remaining chicken skewers. 
    7. Drizzle baking sheet with a few tablespoons of vegetable oil.  Place in oven to heat, about 3 to 4 minutes.  Add skewers to pre-heated baking sheet. Bake chicken skewers until breading is golden and chicken is cooked through, about 15 to 18 minutes, depending on thickness of chicken fingers. Serve Chicken Coconut Skewers with Papaya Dipping Sauce. Finish plate with a wedge of lime.
  2. Papaya Dipping Sauce
    1. Puree all together above together in food processor. Makes about 1 cup.