Go Back
For this recipe, I use 1 lb (450g) of boneless, skinless chicken breasts. Cut the chicken into 1-inch cubes. This size helps the chicken cook evenly and soak up the marinade well. The marinade makes these skewers shine. Here’s what you need: - 1 cup coconut milk - Juice and zest of 2 limes - 2 tablespoons honey - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 teaspoon cumin - 1 teaspoon coriander - ½ teaspoon salt - ½ teaspoon black pepper Mix these ingredients in a bowl. Whisk until everything combines perfectly. The coconut milk adds creaminess, while lime gives a fresh kick. Garnishes make your dish look and taste better. For this dish, I recommend: - Fresh cilantro, chopped - Lime wedges These bright garnishes add color and flavor. When serving, sprinkle cilantro on top and add lime wedges on the side. This brings a fresh zest when you squeeze them over the skewers. For the full recipe, check the details in the earlier section. To make the marinade, grab a large bowl. Combine these ingredients: - 1 cup coconut milk - Juice and zest of 2 limes - 2 tablespoons honey - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 teaspoon cumin - 1 teaspoon coriander - ½ teaspoon salt - ½ teaspoon black pepper Whisk them together until smooth. The mix should smell bright and fresh. This base brings a tropical flavor that makes your chicken sing. Next, cut 1 pound of chicken breasts into 1-inch cubes. Add these cubes to your marinade. Make sure each piece is covered well. Cover the bowl with plastic wrap. Refrigerate the chicken for at least 1 hour. If you have time, let it sit longer, up to 4 hours. This lets the flavors soak in deeply. When you’re ready to grill, preheat your grill or grill pan to medium-high heat. While it heats, take bamboo or metal skewers. If you're using bamboo, soak them in water for 30 minutes to prevent burning. Now thread the marinated chicken onto the skewers. Leave a little space between each piece. This helps them cook evenly. Grill the skewers for 10 to 12 minutes. Turn them often for even cooking. The chicken should be fully cooked and have nice grill marks. You can baste it with leftover marinade, but remember to cook it first. Once done, let the skewers rest for a few minutes. Serve the Coconut Lime Chicken Skewers with chopped cilantro and lime wedges. They look and taste amazing! For the full recipe, check the complete guide. To make the most of your Coconut Lime Chicken Skewers, focus on the marinade. Use fresh lime juice and zest for the best taste. The coconut milk adds richness, while honey balances the tartness. Letting the chicken soak in the marinade for a few hours enhances the flavor. I suggest marinating for at least one hour, but four hours is even better. Always taste the marinade before adding the chicken. Adjust the seasoning if needed. Grill marks not only look great but also add flavor. Preheat your grill to medium-high heat. Ensure the grill is hot enough before placing the skewers on it. This helps create those beautiful char lines. Don't crowd the skewers; leave space between each one. This allows the heat to circulate and cook the chicken evenly. Flip the skewers only once or twice. This way, the chicken gets a nice sear without sticking. Food safety is key when grilling. Always use a clean plate for the cooked skewers. Never reuse the plate that held the raw chicken. When cooking, make sure the chicken reaches an internal temperature of 165°F (75°C) to ensure it's safe to eat. If you want to baste with the marinade, cook it first to kill any bacteria. Let the skewers rest for a few minutes after grilling. This helps keep the chicken juicy and allows the flavors to settle. For more details, check the Full Recipe. {{image_2}} You can boost the flavor of your marinade by adding fresh herbs. Try adding chopped mint or basil for a refreshing twist. A splash of soy sauce adds umami. If you like heat, toss in some red pepper flakes or diced jalapeños. You can also use fresh pineapple juice instead of lime for a sweet, tangy kick. Just remember to keep the balance of flavors right! Chicken is great, but you can swap it out for shrimp or firm tofu. Shrimp cooks fast and soaks up flavor well. If using tofu, press it first to remove excess water. Cut it into cubes to match the chicken size. You can even try using beef or pork for a different taste. Just ensure you adjust the cooking time based on the protein you choose. To serve these skewers, think about pairing them with something light. A fresh salad with mixed greens and a light vinaigrette complements the skewers well. You can also serve them with coconut rice or quinoa for a filling meal. Don’t forget lime wedges for squeezing over the skewers. This adds a zesty finish. For a fun touch, arrange the skewers on a platter and sprinkle with chopped cilantro. For the full recipe, check the earlier section! After you cook the Coconut Lime Chicken Skewers, let them cool. Store any leftovers in an airtight container. They will stay fresh for up to three days in the fridge. Make sure to keep them in the main part, not the door. This helps them stay cold longer. If you want to save some skewers for later, freezing is a great option. Wrap each skewer in plastic wrap or foil. Place them in a freezer-safe bag. They can last for up to three months in the freezer. To use, just take them out and thaw in the fridge overnight. When you're ready to eat the skewers again, reheat them in the oven. Set the oven to 350°F (175°C). Place the skewers on a baking sheet and cover with foil. Heat them for about 10-15 minutes. You can also reheat them in a pan on the stove. Just add a little oil and cook on medium heat. Make sure they are hot all the way through before serving. For the Full Recipe, check out the details above. Yes, you can use frozen chicken for this recipe. Make sure to thaw it completely first. Thawing allows the marinade to soak into the meat. This helps to keep your chicken tender and flavorful. If you are in a hurry, you can use the microwave to thaw the chicken quickly. Just be careful not to cook it during the thawing process. I recommend marinating the chicken for at least one hour. If you have more time, marinate it for up to four hours. The longer the chicken sits in the marinade, the more flavor it absorbs. Just remember not to go over four hours, as the acid from the lime can make the chicken mushy. These skewers pair well with many side dishes. You can serve them with jasmine rice for a classic touch. A fresh salad with citrus vinaigrette also works great. You might enjoy grilled vegetables for a colorful addition. Don't forget to add lime wedges for an extra zing when serving! For the full recipe, check out the Coconut Lime Chicken Skewers section. This guide showed you how to make Coconut Lime Chicken Skewers. You learned about ingredients, marinating, and grilling. I shared tips for flavor and cooking safely. We also explored tasty variations and how to store leftovers. Remember, great meals come from good prep and care. Enjoy experimenting with this recipe and make it your own!

Coconut Lime Chicken Skewers

Savor the tropical flavors of Coconut Lime Chicken Skewers! With juicy chicken marinated in creamy coconut milk and zesty lime, this recipe is perfect for grilling enthusiasts. It's easy to prepare and delivers an explosion of taste in every bite. Elevate your next meal with this delicious dish that’s sure to impress your friends and family. Click through to explore the full recipe and discover how to create this culinary delight today!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes

1 cup coconut milk

Juice and zest of 2 limes

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon salt

½ teaspoon black pepper

Bamboo or metal skewers (if using bamboo, soak in water for 30 minutes first)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a large bowl, combine the coconut milk, lime juice and zest, honey, minced garlic, grated ginger, cumin, coriander, salt, and pepper. Whisk together until fully blended.

    Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for richer flavor.

      Preheat your grill or grill pan over medium-high heat.

        Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.

          Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. You can baste with any leftover marinade during grilling for extra flavor (do not reuse marinade for basting without cooking it first).

            Remove the skewers from the grill and let them rest for a few minutes.

              Serve the Coconut Lime Chicken Skewers garnished with chopped cilantro and lime wedges on the side for squeezing over the top.

                Prep Time: 10 mins | Cook Time: 12 mins | Total Time: 1 hr 22 mins | Servings: 4

                  - Presentation Tips: Arrange the skewers on a large platter, and drizzle with a little extra coconut milk or a sprig of cilantro for a vibrant look. Serve with a side of jasmine rice or a fresh salad for a complete meal.