These coconut chicken skewers are a really fun evening meal for all the family. The marinade combines coconut cream, sweet paprika, coriander and garlic for lots of flavour that gives a nice hum but isn't too overpowering for kids or those that don't like too much spice.
And if the BBQ is calling you in the summer months, then my grilled herb turkey kabobs are another fun choice.
This chicken marinated with coconut and spices has you covered for grilling or BBQing! They cook wonderfully both ways, so whether rain or shine you have an easy dinner the weather won't spoil.
⭐ Why this recipe is so good
- Full of flavour: the combination of spices and coconut cream is a lovely balance of flavours.
- Easy to make: the coconut marinade takes very little time and then the oven or grill does the work for you.
- Kid-friendly: I think they will love the skewers and maybe eat the bell peppers too!
The marinade comprises ingredients that are mostly pantry staples. You will need:
- Coconut cream: the thick cream that is at the top of a can or tin of coconut milk. To get more of the cream rather than the runny liquid, have the can in the fridge (unopened) for an hour or two before using.
- Sweet paprika: this spice scores 0 on the SIGHI list, which is great as it gives lots of flavour. Smoked or hot paprika is off-limits, but the sweet version has a mild sweet tang that is perfect as a marinade. If you don't follow a low histamine diet, smoked paprika works too!
- Coriander: I know, I know, it's a love it or hate it herb. Personally I love it and have a fresh plant on my windowsill most of the time. This recipe uses dried coriander, but if you're not a fan then swap it out for an alternative such as thyme.
- Fresh ginger. Gives so much flavour and has reputed anti-inflammatory properties. Also warming for the colder months.
- Apple cider vinegar. For that acidic tang that balances out the coconut cream. If you prefer a vinegar that scores 0 on the SIGHI list, then swap out for white distilled vinegar.
- Pink Himalayan salt: don't under-estimate salt for upping your flavour! Pink Himalayan salt has a lovely mild taste that is less intense or sharp than regular table salt.
🔪 Step by step instructions
These coconut chicken skewers are so quick and easy to make, in just a few steps:
Add the chicken to a dish that can be sealed, and pour over the ingredients for the coconut marinade. Use your hands or a spoon to fully coat the chicken. Set aside for your preferred time to marinate (see below for more on this).
Thread the chicken, bell peppers and zucchini onto the skewers and bake until the chicken is thoroughly cooked through.
Serve with slaw or other salads or sides of choice.
💭 Recipe tips and notes
- Stir the ingredients for the marinade well, so they combine and then evenly coat the chicken.
- Marinating time is individual, so adjust to personal preference and requirements.
- Make sure to prep your skewers if using wooden ones (see below for how!)
- Fancy making BBQ coconut chicken skewers? This recipe should work so well, simply oil the grate and ensure they reach an internal temperature of 165F.
📖 Prepping your skewers
To make these coconut chicken skewers one of the most important steps is prepping your wooden skewers. Be sure to soak them in water for at least thirty minutes or they may set alight. While firemen in your home may seem like a good thing for some of us ladies 😉 the actual house being on fire is most definitely not. No coconut chicken skewer is worth that . . .
📋 How long to marinate
Ideally, these skewers would be left for an hour or two in the fridge to soak up the flavours of coconut and the spices.
For those that follow a low histamine diet, the Swiss Interest Group Histamine Intolerance suggests that meat and fish should be kept in the fridge to avoid bacteria beginning to form histamines and then cooked immediately. Making sure it is covered or wrapped helps avoid germs from entering the food from the air. I tend to use sealable glass containers for this. For those that would react to the histamine formation in an hour, you could just give the chicken a good stir through the marinade and cook straightaway. The flavour won't be as strong, but will still be tasty!
🥗 Suggestions for sides
Skewers are always on our table for summer BBQs, along with a selection of salads. A few you may like to try with these chicken kebabs:
🍽 More tasty chicken recipes
Coconut Chicken Skewers
- Skewers wooden or metal
- Dish to marinate the chicken in
- Tongs to transfer the skewers to the grill or BBQ
For the chicken skewers
- 2 chicken breasts diced into small pieces
- ½ zucchini sliced
- ½ red bell pepper diced into small pieces
- Add the chicken to a dish along with the marinade ingredients and combine well so that the chicken is fully coated. Cover and set aside in the fridge to the time of your preference.
- Preheat the grill to 200C and line a baking tray with parchment paper. Add your wooden skewers to a bowl of water and soak for at least ten minutes.
- Thread the chicken, red bell pepper and zucchini onto the skewers. The recipe should make 4 skewers.
- Grill for 20-25 minutes, or until the chicken is fully cooked. The internal temperature should be 165F and the chicken white throughout.
- Serve immediately with sides of you choice and enjoy!
- Fully stir and coat the chicken if marinating prior to cooking.
- Marinate to the time that suits you.
- For those that prefer a more intense flavour, increase the amount of sweet paprika to your marinade.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamineAll ingredients score 0 on the SIGHI list, with the exception of:
- garlic, which scores 1. The SIGHI list states that small amounts are usually well tolerated after cooking.
- apple cider vinegar, which scores 1.
- ginger, which scores 1. The SIGHI list states that small amounts are well tolerated.
- black pepper, which scores 2. The SIGHI list states small amounts are tolerated.