Paprika Coconut Chicken Skewers (Oven Baked)

5 from 4 votes

With a creamy spiced marinade, these oven baked paprika coconut chicken skewers are full of flavor and always a family favorite!

Prep Time10

Cook Time25

Marinating Time (Optional)1

Total Time35

Course: Dinner, Lunch, Main Dish

Cuisine: American, British

Diet: Gluten Free

Servings: skewers

Calories: 188kcal

Author: Claire

If using wooden or bamboo skewers, place in a bowl of water for at least 30 minutes.
Preheat the oven to 390F / 200C and line a rimmed baking sheet with parchment paper or aluminium foil.
Dice the chicken breasts into small pieces about an inch thick.
Add the chicken to a dish along with the coconut cream, paprika, oregano, brown sugar, minced ginger, garlic powder, apple cider vinegar (if using) and salt. Combine well so that the chicken is fully coated. If marinating the chicken, cover and set aside in the fridge to the time of your preference.
Let any excess marinade run off the chicken, then thread your skewers with the chicken pieces, red bell pepper and zucchini. Place on the lined baking sheet.
Bake the chicken skewers for 20-25 minutes, or until the chicken is fully cooked. The internal temperature should be 165F and the chicken white throughout.

Dice the chicken breasts into small pieces of roughly similar size for an even cook time.
As the coconut cream will drip slightly as it heats, let any excess marinade drip off before threading the chicken onto the skewers and use a rimmed baking sheet.
Marinate to the time that suits you.
For those that prefer a more intense flavour, increase the amount of sweet paprika to your marinade.
Nutritional information is auto-generated and should be understood to be an estimate.

All ingredients score 0 on the SIGHI list, with the exception of:

garlic, apple cider vinegar and ginger, which score 1.
note that sweet paprika scores 0, but other forms such as smoked paprika score higher. I suggest you may wish to use sweet paprika if you are low histamine.