Coconut-Lime Chicken Kebabs

Coconut-Lime Chicken Kebabs

Author note: I prefer to mix both white and dark meat on these kebabs. I use 1 1/2 pounds of boneless skinless chicken breasts and 1 1/2 pounds of boneless skinless chicken thighs.

1 13.5 ounce can coconut milk

1/4 cup fresh lime juice

1/4 teaspoon red pepper flakes

1 teaspoon ground ginger

1 teaspoon kosher salt, plus more for seasoning

1/2 bunch of cilantro, rough chopped, plus more for topping

5 garlic cloves, crushed

3 pounds chicken, cut into bite-sized cubes

2 yellow bell peppers, seeded and cut into bite-sized pieces

1 large onion (or two small onions), cut into bite-sized pieces

4 large jalapenos, seeded and cut into bite-sized pieces

canola oil

wooden skewers, soaked in water for at least 30 minutes before grilling

  1. In a large bowl mix the coconut milk, lime juice, red pepper flakes, ginger, salt, cilantro and garlic cloves. Mix well to combine.
  2. Add the chicken to the bowl, and stir to coat and mix well. Cover and place in the fridge for at least 6 hours, up to 12 hours.
  3. 30 minutes before assembling the kebabs, soak the wooden skewers in water.
  4. Heat the grill to 375-425 degrees or medium-high heat.
  5. Assemble the kebabs using the bell pepper, onion, jalapeno and chicken pieces. I prefer 4 pieces of meat to each kebab with an assortment of vegetables. Place the assembled kebabs on a rimmed baking sheet. Drizzle canola oil and a bit of salt over each kebab.
  6. Grill the kebabs between 10-14 minutes, turning the skewers every few minutes to ensure even cooking.
  7. Remove from the grill and let rest for 10 minutes. Top with fresh lime juice and cilantro.

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