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!
If your family loves a chicken dinner, then you may also like to see my ginger chicken pilaf traybake and rosemary chicken fillets. Both so flavourful yet easy to make!
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.
And don't forget a fun drink such as my cucumber mint mocktail or blueberry mocktail to go with your meal!
🍽 More tasty chicken recipes
Enjoy many tasty chicken recipes, from my pesto chicken risotto to my turmeric chicken soup and so many more. Some recent recipes to try out:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!
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
For the coconut marinade
- ½ cup coconut cream
- 1 teaspoon sweet paprika more to taste
- 1 teaspoon dried coriander / cilantro
- ½ teaspoon garlic powder
- 1 teaspoon brown sugar
- 1 teaspoon apple cider vinegar
- ½ teaspoon ginger minced or finely diced
- pinch salt more to taste
- 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.
Question: How is this low histamine if it contains ACV?
Apple cider vinegar scores 1 on the SIGHI list, so many people tolerate it. However, it's often individual with any form of vinegar it seems. Some cannot tolerate any, others tell me they add more ACV than I suggest. The SIGHI scores are all at the bottom of the recipe card. You can leave out the vinegar if you prefer.
This is mouth watering. Love all your recipes Claire! Coconut and chicken always goes so well together 🙂
thanks Sheryl! Skewers are always fun too I think!
I can't believe I live in Asia and never knew you should soak the skewers. Tells you how much I cook! Ha! It's my turn this weekend, so I'm going to give it a go.
I love coriander, btw, especially fresh coriander. It's in everything here and I'm used to it, so I'm always surprised when visitors say no way.
Well I'm glad you having had any small fires so far without soaking them! Really hope you like the skewers, and I am a big coriander fan too. I tried growing it last year, and it was lovely to have it fresh and ready to eat.
Shruti Chopra says
I've already had my dinner today and it was really yum, but reading through this recipe - I'm now hungry again!! 😀
I think I need to order some skewers tomorrow.
What happens is, it's so easy to get stuck with our everyday styles of eating and the concept of skewers just makes it fun for everyone at home too. 🙂
haha! well there's always tomorrow night for chicken skewers!
They are fun aren't they, which is always nice 🙂