A Celebration on a Stick

Sometimes the appetizers at a party can be a pitfall. Though small in size, the wedges of cheese, bowls of nuts and cream-cheese-laced bites of food can be high in calories. And you keep nibbling, because small bites are so easy.

These chicken skewers pack a lot of flavor, so you only need one. Marinated in light coconut milk and herbs, they’re then grilled and served with a sauce that uses a small amount of light coconut milk (found in the Asian aisle of well-stocked supermarkets.)

For something different, thread the chicken tenders on lemon grass sticks for grilling. Offer them alongside fresh vegetable sticks such as jicama, or a colorful array of pepper strips.

Plate and place mat from Pottery Barn.

Fish sauce can be found in the Asian aisle of well-stocked supermarkets and at Asian markets.

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Coconut Chicken Skewers

Active Work Time: 30 minutes * Total Preparation Time: 40 minutes plus 8 hours marinating

1 1/2 cups light coconut milk, divided

2 tablespoons fish sauce

2 cloves garlic, minced

1 teaspoon curry powder

2 tablespoons chopped fresh mint, divided

2 tablespoons chopped cilantro, divided

6 stalks lemon grass

1 pound boneless, skinless chicken tenders (about 12 pieces)

1 tablespoon chopped peanuts

1 teaspoon light brown sugar

Dried red pepper flakes

1/8 teaspoon salt

Fresh mint leaves, slices of lime, for garnish

Combine 1 cup of the coconut milk, the fish sauce, half the garlic, the curry powder, 1 tablespoon chopped mint and 1 tablespoon chopped cilantro in a bowl. Cut the bottom third off the lemon grass stalks and smash them with a cleaver, then coarsely chop. Add to the coconut mixture. Add the chicken, stirring to coat all sides. Cover and let marinate in the refrigerator overnight.

Cut the remaining 6 lemon grass pieces in half crosswise, then in half lengthwise to make 12 sticks. Cut one end of the sticks into a point to make threading the chicken easier. Wrap the sticks in plastic wrap until ready to use.

For the dipping sauce, combine the remaining 1/2 cup of coconut milk, the remaining garlic, the chopped peanuts, brown sugar, a dash of red pepper flakes, the salt and remaining 1 tablespoon each of cilantro and mint.

Heat a well-seasoned outdoor grill to high or a stove-top grill pan over high heat.

Thread one piece of chicken on each lemon grass skewer. Grill the skewers until cooked through and charred in spots, about 3 to 4 minutes per side. Serve the skewers arranged on a platter with mint leaves and lime slices. Serve the dipping sauce alongside the skewers.

12 skewers. Each skewer: 76 calories; 111 mg sodium; 28 mg cholesterol; 2 grams fat; 1 gram saturated fat; 3 grams carbohydrates; 11 grams protein; 0.15 gram fiber.