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Coconut-Lime Chicken Kebabs

Ingredients

  • 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

Instructions

  • In a large bowl mix the coconut milk, lime juice, red pepper flakes, ginger, salt, cilantro and garlic cloves. Mix well to combine.
  • 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.
  • 30 minutes before assembling the kebabs, soak the wooden skewers in water.
  • Heat the grill to 375-425 degrees or medium-high heat.
  • 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.
  • Grill the kebabs between 10-14 minutes, turning the skewers every few minutes to ensure even cooking.
  • Remove from the grill and let rest for 10 minutes. Top with fresh lime juice and cilantro.

Notes

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.