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Coconut Lime Chicken Skewers

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Do you want to switch up your bbq recipes? You’re going to love this grilled coconut lime chicken skewers recipe! This dish is packed with all the tropical flavors you could ever dream of, making it the perfect dish to impress your friends and family.

coconut lime chicken skewers on a plate fresh off the grill

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Coconut Lime Chicken Skewers

Marinated in a tantalizing blend of coconut milk, lime juice, and spices, the chicken becomes moist and juicy, infused with a tangy sweetness that’s impossible to resist.

When it hits the grill, the magic happens: the exterior becomes crispy and charred, while the interior remains tender and packed with flavor.

You just can’t go wrong with chicken skewers! If you love this recipe then you gotta try this tasty recipe for chinese chicken on a stick.

Coconut Lime Chicken Skewers Ingredients

  • Boneless skinless chicken breasts – cube them into 2″ sections.
  • Red peppers – cube them to roughly the same width as the chicken.
  • Orange bell peppers – cut them to the same size.
  • Red onion – quarter the onion.
  • Coconut Lime Marinade – mix together this delicious recipe for a homemade marinade.
  • Rice – for serving on the side.

Coconut Lime Chicken Skewers Recipe Variations and Ingredient Substitutions

  • Chicken. You can swap the chicken for shrimp, prawns, scallops, pork, or steak.
  • Vegetables. You could replace the red onion with sweet onion and the peppers for whatever vegetable you prefer. Keep in mind that this recipe was tested for the vegetables listed.

Vegetables for Skewers

Curious about what additional vegetables work best for grilled skewers? Give these a try:

  • Zucchini. Zucchini is an excellent veggie because it absorbs marinade and other surrounding flavors.
  • Mushrooms. I recommend using whole button mushrooms.
  • Eggplant. Salt it first, let it set for a bit and wipe off the excess moisture to help prevent it from being soggy.
  • Water chestnuts. These are so easy to skewer and add a crunch.
chicken skewers with red pepper, yellow pepper, and red onion

Coconut Lime Marinade

The marinade is made of simple ingredients such as:

  • Canned coconut milk
  • Lime juice
  • Lime zest
  • Garlic
  • Ginger
  • Honey
  • Salt
  • Chili flakes

You can get the simple coconut lime marinade recipe here.

chicken skewers with char marks

Tools you’ll need

Here are our recommended tools to cook this bbq chicken skewer recipe.

close up of charred chicken and peppers on a wooden skewer

What to Serve It With

What’s so great about this recipe for coconut lime chicken skewers is that you are cooking it with the vegetables at once, so it’s almost a complete meal (almost).

Here are some serving suggestions:

  • Rice. Coconut rice would be delicious (cook your rice in coconut milk, add a little lime and cilantro.
  • Quinoa. You can serve it plain, cooked in chicken broth for extra flavor, or make it coconut style.
  • Naan or pita. You can’t go wrong with a little bread action. Serve it sandwich style or have the carb goodness on the side.
  • Cucumber salad. A refreshing cucumber salad with a tangy dressing is a great way to balance out the richness of the coconut lime chicken.
  • Mediterranean Quinoa Salad. Zesty flavors and extra veggies make this salad a great side dish for any recipe.
  • Sweet Potatoes. Whether they’re cubed or served as sweet potato fries, they make a delicious side dish.
coconut lime chicken skewers with rice and green onions

Tips for BBQ Chicken Skewers

If you’re grilling the skewers here are a few tips.

  1. For flavorful chicken, let the recipe marinate in a bowl overnight.
  2. I didn’t marinate the vegetables for the recipe, but you can if you want.
  3. Make sure the grill is clean before you fire it up.
  4. Use an oil with a high smoke point, like avocado oil.
  5. Preheat the grill to medium heat and grease the grill.
  6. Do not let the heat get too high (this causes the chicken to stick). 425F – 450F is the go-to range.
  7. Cook each side for 2-3 minutes. Chicken is done when it reaches an internal temperature of 165F.
  8. Let the chicken rest for 5 minutes before serving.
  9. Don’t forget to let the grill keep hot for a few minutes after barbecuing, it makes it easier to clean with a grill stone (make sure the grill is off while you clean).

Be sure to check out the full instructions below

Handy tip: Soak the Wooden Skewers!

If you’re using wooden or bamboo skewers, soak them for at least 30 minutes beforehand. I recommend soaking them when you make the marinade.

grilled vegetables and chicken

Storage and Reheating

Once the coconut chicken skewers cool down, store them in airtight containers in the fridge for 3-4 days.

They’re a great source of protein (and some veggies) to add to salads, stir-fries, or at them as is.

Freezing Coconut Chicken

The coconut lime chicken can be frozen, if you want to make a freezer meal.

Add the chicken pieces and the marinade to a resealable bag (like a Ziploc bag), remove all the air, and put it in the freezer.

Thaw when you need it and skewer it with vegetables when you’re ready.

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Coconut Lime Chicken Skewers

Get a taste of the tropics with these grilled coconut lime chicken skewers! Tender chicken marinated in a flavorful coconut lime sauce and grilled to perfection. Serve with your favorite side dishes for a delicious and easy summer meal. Perfect for BBQs, picnics, and outdoor gatherings.
5 from 2 votes
Print Recipe
coconut lime chicken skewers with bell peppers and red onion
Prep Time:5 minutes
Cook Time:9 minutes
Marinating Time:1 day
Total Time:1 day 14 minutes



  • In a large bowl, add the cut up pieces of chicken to the marinade. Let chill in the fridge for at least an hour but it's better overnight.
  • If you're using wooden skewers soak them while the chicken marinates.
  • When you're ready to cook, skewer the chicken, peppers, and onions. The order doesn't matter. You can also do them kebab style with "meat sticks" and vegetable sticks. Whatever works for you.
  • Preheat the grill to 425-450F. You don't wnat the temperate too high. Oil the grills with avocado oil, or any other with a high smoke point.
  • Add the skewers and grill for 2-3 minutes per side (roll them in 1/4 turns). The chicken is done with the interntal temperate reaches 165F.
  • Remove from the grill and let rest for 5 minutes.



If you’re using wooden or bamboo skewers, soak them for at least 30 minutes before hand. I recommend soaking them when you make the marinade.


Serving: 1servingCalories: 349kcalCarbohydrates: 9gProtein: 35gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 97mgSodium: 189mgPotassium: 919mgFiber: 2gSugar: 4gVitamin A: 2530IUVitamin C: 105mgCalcium: 31mgIron: 3mg
Servings: 6 servings
Calories: 349kcal


  1. 5 stars
    Randa, your situation with your daughter kept me reading as my nephew won’t touch anything resembling red meat. The situation creates a culinary rut that’s hard to overcome. The coconut milk is a tasty alternative to vinagery marinades and does well with the chicken. The rice suggestion fits perfect and would be my choice for any shish-ka-bob style meal. My grilling days are behind me but just a tad of liquid smoke in the marinade gives it an outdoorsy kick to the palate. This one is definitely a keeper.

    1. I love liquid smoke as a quick cheat! I add it to my slow cooker pulled meats often 🙂 My daughter is getting a little better, she likes burgers and the odd piece of steak but still has issues with chicken (unless it’s chicken fingers of course haha).

5 from 2 votes (1 rating without comment)

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