Coconut Lime Grilled Chicken Skewers

Name: Coconut Lime Grilled Chicken Skewers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
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 lemongrass stalk, minced, pale part only; 4 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)

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.

35 minEasyServes 4350 cal/serving

ThaiDinnerGrillPaleoHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreePork-FreeNightshade-FreeCorn-Free

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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 lemongrass stalk, minced, pale part only
4 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

1

Whisk together 1 cup full-fat coconut milk, the zest and juice of 2 lime, 2 minced, pale part only lemongrass stalk, 4 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.
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.
3

Soak wooden skewers in water for 30 minutes if using, or use metal skewers.
4

Preheat grill to medium-high heat. Clean and oil the grates.
5

Thread marinated chicken onto skewers, shaking off excess marinade.
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).
7

Transfer to a platter, scatter with 1/4 cup roughly chopped fresh cilantro, and serve with 2 limes lime wedges (for serving).

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Questions

What internal temperature should Coconut Lime Grilled Chicken Skewers reach?

For Coconut Lime Grilled Chicken Skewers, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Why soak the skewers for Coconut Lime Grilled Chicken Skewers?

Step 3 reads: "Soak wooden skewers in water for 30 minutes if using, or use metal skewers." Dry wood burns. The soak in step 3 keeps the skewers from catching over the heat; metal skewers need none.

Is there a substitute for lemongrass in Coconut Lime Grilled Chicken Skewers?

The entry for Coconut Lime Grilled Chicken Skewers calls for 2 lemongrass stalk, minced, pale part only. In its place: Use the zest of one lemon plus a thin slice of fresh ginger per stalk. It is brighter and less floral, but it fills the same space.

Can I use chicken thighs instead of chicken breasts in Coconut Lime Grilled Chicken Skewers?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Coconut Lime Grilled Chicken Skewers uses 2 lbs boneless skinless chicken breast, cut into 1.5-inch cubes.

Can I start Coconut Lime Grilled Chicken Skewers the day before?

Yes. Step 2 is a built-in pause of 4 hours: "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." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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