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.
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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.
Coconut Lime Chicken Skewers Ingredients
Coconut Lime Chicken Skewers Recipe Variations and Ingredient Substitutions
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.
Coconut Lime Marinade
The marinade is made of simple ingredients such as:
- Canned coconut milk
- Lime juice
- Lime zest
- Chili flakes
You can get the simple coconut lime marinade recipe here.
Tools you’ll need
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.
Tips for BBQ Chicken Skewers
If you’re grilling the skewers here are a few tips.
- For flavorful chicken, let the recipe marinate in a bowl overnight.
- I didn’t marinate the vegetables for the recipe, but you can if you want.
- Make sure the grill is clean before you fire it up.
- Use an oil with a high smoke point, like avocado oil.
- Preheat the grill to medium heat and grease the grill.
- Do not let the heat get too high (this causes the chicken to stick). 425F – 450F is the go-to range.
- Cook each side for 2-3 minutes. Chicken is done when it reaches an internal temperature of 165F.
- Let the chicken rest for 5 minutes before serving.
- 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).
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.
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
- 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.