Coconut Lime Grilled Chicken Skewers
Tender chicken breast chunks marinated in coconut milk, lime, and lemongrass then grilled on skewers until charred and juicy. Plan ahead: marinate at least 1 hour, or up to 4 hours.
Ingredients
- 2 lbs boneless skinless chicken breast, cut into 1.5-inch cubes
- 1 cup full-fat coconut milk
- 2 lime, zested and juiced
- 2 stalks lemongrass stalk, minced, pale part only
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp fish sauce
- 1/2 tsp ground turmeric
- 1/2 tsp kosher salt
- 1/4 cup fresh cilantro, roughly chopped
- 2 limes lime wedges (for serving)
Instructions
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1
Whisk together 1 cup full-fat coconut milk, the zest and juice of 2 lime, 2 stalks minced, pale part only lemongrass stalk, 4 cloves minced garlic cloves, 1 tsp grated fresh ginger, 2 tbsp fish sauce, 1/2 tsp ground turmeric, and 1/2 tsp kosher salt in a bowl.
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2
Add 2 lbs cut into 1.5-inch cubes boneless skinless chicken breast to the marinade, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.
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3
Soak wooden skewers in water for 30 minutes if using, or use metal skewers.
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4
Preheat grill to medium-high heat. Clean and oil the grates.
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5
Thread marinated chicken onto skewers, shaking off excess marinade.
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6
Grill skewers 5-7 minutes per side, turning once, until chicken is charred on the outside and reaches an internal temperature of 165°F (74°C).
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7
Transfer to a platter, scatter with 1/4 cup roughly chopped fresh cilantro, and serve with 2 limes lime wedges (for serving).