Coconut Lime Chicken Skewers
These marinated and grilled Coconut Lime Chicken Skewers are full of Thai flavors! Serve them over cilantro coconut rice for an easy and delicious dinner.
Servings: 4 servings
Ingredients
Coconut Lime Chicken Skewers
- 1 1/4 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 cup coconut milk (canned), full fat is best
- 1 lime
- 2 teaspoon red curry paste
- 1 clove of garlic
- 1 teaspoon grated ginger
- 1/4 cup chopped cilantro
Coconut Rice
- 1 cup uncooked rice
- 1 cup coconut milk (canned)
- 1 cup water
- 1 green onion
- 2 tablespoons chopped cilantro
- 1 lime
Instructions
- Combine all of the ingredients for the chicken marinade in a bowl or freezer bag. Add in the chunks of chicken and massage the marinade into the chicken. Cover the bowl or seal the bag and refrigerate for at least an hour or overnight.
- Preheat grill to medium-high heat and oil the grates. Thread the chicken onto metal or wooden (soak overnight if using wooden) skewers. Place the chicken skewers onto the grill and cook for approximately 3-4 minutes depending on the size of your chunks then flip them over and grill another 3-4 minutes or until cooked through.
- While the chicken is grilling make the rice. Add the rice, coconut milk, water, green onion, cilantro, salt and pepper to a medium sized saucepan. Stir together. Bring to a boil, then lower the heat to simmer and cover with a lid. Cook the rice for 15 minutes. Remove from the heat leaving the lid on and let it steam for 10 minutes. Add in the lime zest and juice and fluff with a fork.
- Serve the chicken skewers with the rice and garnish with cilantro and a drizzle of sriracha if desired.
Notes
I like to drizzle the chicken skewers with sriracha for extra spice and flavor.
Nutrition
Calories: 502kcal | Carbohydrates: 38g | Protein: 40g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Cholesterol: 96mg | Sodium: 145mg | Fiber: 1g | Sugar: 1g