Coconut Lime Chicken Skewers

These coconut lime chicken skewers are ultra easy to make, super flavorful and work great for warm summer barbecues, as well as cool winter evenings.

Course Main Course

Cuisine Malaysian

Prep Time 10

Cook Time 10

Marinade 8

Total Time 8 20

Servings servings

Calories 165kcal

Author Danielle Wolter

Ingredients

1 pound boneless skinless chicken thighs cut in 2" pieces
lime wedges for serving
cilantro for serving
jasmine rice for serving

Marinade:

¼ cup Serious Foodie Sri Lankan Coconut Lime Hot Sauce
1 teaspoons coconut sugar
½ teaspoon vanilla extract
1 tablespoon creamy peanut butter

Instructions

Combine all the marinade ingredients in a bowl and mix well.
Stir in the chicken and let it marinade in the fridge for 8 hours or overnight.
Soak bamboo skewers in water for 30 minutes and drain.
Place the chicken pieces on the skewers.
Heat a grill over medium heat (can also use the broiler).
Cook the chicken on the grill (or under the broiler) for 3-5 minutes/side.
Remove and serve over rice with cilantro, limes and extra hot sauce.

Notes

Soaking the bamboo skewers in water helps them not to burn on the grill.
Make sure to marinade the chicken for at least 4 hours to get the best results. Recommend 8 hours or more, but you can do four if you're in a rush.
Add vegetables/fruit such as red peppers, mushrooms, pineapple, etc. to the marinade to cook with the chicken.
While chicken thighs work the best, you can also use chicken breast. Just be careful not to overcook as it fries out quickly.

Nutrition