These grilled coconut chicken skewers are a really fun evening meal for all the family in the summer time! We make an easy marinade of coconut cream, sweet paprika, coriander and garlic for so much flavor, and then either grill indoors or out for a tasty meal.
Making these coconut chicken skewers is very simple, and the marinade has a lovely fragrant flavor that isn't too hot for kids (or those who aren't keen on too much spice!). Super versatile, you can grill outdoors when the sun is shining or indoors if the weather isn't playing ball. Pair with a fresh slaw, pasta salad or grilled veggies for a fun dinner!
And if the BBQ is calling you in the summer months, then my grilled herb turkey kabobs are another fun choice.
⭐ Why this recipe is so good
- Full of flavor: the combination of spices, herbs and coconut cream for the coconut chicken marinade is a lovely balance of flavors. Mild but so fragrant and tasty!
- Easy to make: the chicken 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:
- Chicken - you want to use boneless skinless chicken breasts for this recipe, and dice into similar size chunks.
- Coconut cream: you can either use coconut cream as it is, or if you're out the thick cream that is at the top of a can of coconut milk. To get more of the cream rather than the runny liquid, place 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 chicken skewers 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.
📖 Swaps and variations
Swap fresh ginger for ground ginger. If you don't have ginger root to hand, a pinch of ground can be used - just don't use too much as it's quite pungent!
Swap sweet paprika for hot paprika. You can use more pungent paprika or smoked paprika, but those here for low histamine recipes will likely want to stick to the sweet variety.
🔪 Step by step instructions
These coconut chicken skewers are so quick and easy to make, in just a few steps:
Prepare the chicken. Dice your chicken breasts into small pieces, then place in a dish that can be sealed. Pour the ingredients for the coconut marinade over the chicken. 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).
Grill your chicken. Thread the chicken pieces, bell peppers and zucchini onto the skewers.
Either grill outdoors or indoors until the chicken is cooked through to an internal temperature of 165F.
Serve with slaw or other salads or sides of choice.
💭 Recipe tips and notes
- Dice the chicken breast into small pieces of a roughly similar size for an even cook time.
- 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!)
- Always grill your coconut chicken skewers so they reach an internal temperature of 165F at their deepest point.
📖 Prepping your skewers
One of the most important steps in making these coconut milk chicken skewers 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 recipe 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 flavors 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 flavor 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:
- Tasty slaws are always a good idea with BBQ food, so have a peek at my broccolini slaw and tropical mango slaw.
- Potato salad is such a crowd-pleaser, and my herbed roasted potato salad is a little different for a change!
- Light salads pair well with meats and chicken, so check out my easy to make apple, fennel and radish salad and mango cucumber salad for a light and refreshing option.
🍽 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 skinless chicken breasts diced into small pieces
- ½ zucchini sliced
- ½ red bell pepper diced into small pieces
- If using wooden skewers, place in a bowl of water for at least 30 minutes.
- Dice the chicken breasts into small pieces of a roughly similar size.
- Add the chicken to a dish along with the coconut 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.
- 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!
- Dice the skinless chicken breast into small pieces of roughly similar size for an even cook time.
- 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 IntoleranceAll ingredients score 0 on the SIGHI list, with the exception of:
- garlic, apple cider vinegar and ginger, which score 1.
- black pepper, which scores 2. The SIGHI list states small amounts are tolerated.