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Coconut Ginger Chicken Skewers

Delicious and tropical, these Coconut Ginger Chicken Skewers combine tender chicken marinated in a creamy coconut milk mixture with the zesty kick of ginger and aromatic spices, perfect for summer grilling.


Units Scale

2 pounds boneless skinless chicken breast, cut into one-inch pieces
1 tablespoon canola oil
1 14ounce can coconut milk
1 teaspoon freshly grated ginger root
2 teaspoons cumin
2 teaspoons crushed coriander
1/2 teaspoon salt
1/4 cup brown sugar
1 tablespoon soy sauce
Sea salt and freshly ground black pepper to taste
Bell pepper, cut into squares
Yellow squash, cut into rounds
Zucchini, cut into rounds


Soak wooden skewers in water for 1 hour to prevent burning on the grill.
To make the marinade, whisk together canola oil, coconut milk, grated ginger, cumin, coriander, salt, brown sugar, and soy sauce in a bowl.
Place chicken pieces in a storage bag or container, pour the marinade over the chicken, and toss to coat evenly. Seal and refrigerate to marinate for 1-2 hours, preferably overnight for the best flavor infusion.
Preheat the grill to 375°F, readying for a medium-hot fire.
Remove chicken from the marinade, letting excess drip off. Reserve the marinade for later use.
Thread chicken pieces onto skewers, alternating with squares of bell pepper, rounds of yellow squash, and rounds of zucchini.
Pour the leftover marinade into a saucepan and heat it over medium. Bring to a boil, then simmer until the sauce reduces by half. Keep this sauce warm for serving.
Lightly oil the grill grates. Place skewers on the grill and season with a pinch of sea salt and freshly ground pepper.
Grill the skewers, turning frequently, until chicken is cooked through and has a golden color, about 8 minutes.
Allow the skewers to rest for 2-5 minutes after grilling.
Serve the skewers with steamed jasmine rice. Drizzle with the reduced sauce or offer it as a dipping sauce on the side.

  • Author: 9
  • Diet: Halal

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