5 from 4 votes
Grilled Coconut Lime Chicken Skewers
Prep Time
3 hrs
Cook Time
18 mins
Total Time
3 hrs 18 mins
 

Grilled Coconut Lime Chicken skewer recipe that can be marinated early in the day and popped on the grill when company arrived.  Lightly scented with coconut, lime and ginger this moist tender chicken is a tasty bite.

Course: Appetizer
Cuisine: American, Continental, Mediterranean
Keyword: chicken kebabs, coconut lime chicken skewers
Servings: 8 appetizer portions
Calories: 126 kcal
Author: Michele Hall
Ingredients
  • 1 pound chicken breast, skinless and boneless evenly cut into small cubes,
  • 2 whole limes, juiced
  • 1 tablespoon lime zest
  • 1/2 cup coconut milk
  • 2 tablespoons ginger, grated
  • 2 cloves garlic peeled and grated
  • 1 tablespoon fish sauce
  • 2 tablespoon brown sugar
OPTIONAL TOPPINGS
  • 2 tablespoon fresh cilantro minced
  • 1 tablespoon coconut flakes
Instructions
  1. Cut Chicken into bite sized pieces, making sure they are all evenly cut.  When grilling on a skewer it is VERY important to have the chicken all be the same size to ensure even cooking of all chicken.

  2. Into a large ziplock back add the chicken, lime zest, lime juice, coconut milk, ginger, garlic, fish sauce and brown sugar.  Seal bag bag with as little air in bag as possible.  Mix to make sure all ingredients are combined.  Place bag in fridge to marinate for at least 3 hours.

  3. If using wooden skewers, be sure and soak them in water for an hour before threading the chicken onto them.  This will prevent them from disintegrating on the flaming grill.  

  4. Remove chicken from Marinade, throwing away any excess.  You don't need to dry off the chicken, just gently shaking the marinade excess away is good enough.

  5. Feed chicken onto skewers allowing a small amount of room in-between each piece to allow for the flame to reach all parts of the chicken.  It is better to have more skewers, than to pack them tightly onto them.  Set

  6. Brush or wipe with a paper towel your grill grates with oil.  Alternatively you can use a spray oil, but be sure to do this with out the grill turned on to avoid being burned.  Doing this helps the chicken not stick to the grill.

  7. Once grates are treated, preheat grill to hot and flaming.  Once grill is hot, place skewers on the grill with ample room in between each skewer to allow for even cooking (at least 3 inches in between.  You will grill for about 5 -8 minutes per side turning once.  If you have a particular hot area, watch them carefully.  Some smoky charring in great for flavor, but you don't want them to burn completely.  When grilling, do not leave the grill unattended.  Flare-ups are common and you want to have even temperature cooking the entire time so you may need to move the skewers while cooking.

  8. Once chicken is cooked, allow to rest for 5 minutes before trying to remove from the skewer.  This will allow juices to settle back into the meat and allow the skewer to cool slightly before having to touch it.

  9. Serve.