Coconut lemongrass chicken skewers

Juicy chicken skewers marinated in lemongrass and coconut then grilled to perfection. A delicious, healthy dinner recipe.

Ingredients

Full recipe with amounts can be found in the recipe card below. 

• Chicken. Breast or boneless thigh meat both work well.
• Coconut milk. 
• Coriander / Cilantro. 
• Lemongrass. 
• Garlic cloves. 
• Ginger.
• Lime juice. 
• Salt and pepper.

How to make lemongrass chicken skewers

1. Marinate the chicken: Finely chop the lemongrass, garlic, ginger and coriander then place in a bowl. Add the coconut milk, lime juice, salt and pepper and mix well. Cube the chicken then add to the marinade and marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
2. Prepare the skewers: If using bamboo skewers, soak for 1 hour in boiling water. Thread the chicken onto skewers and set aside.
3. Cook the skewers: Cook the chickens on a hot grill or in a griddle pan over high heat until golden brown on all sides. Remove and allow to rest for 5 minutes then serve.

How long to cook chicken skewers

These skewers should cook within 10-15 minutes, depending on the heat used or the size of the chunks of chicken. Chicken is cooked when it reaches 73ºC/165ºF or is opaque throughout.

Can I make these ahead?

Yes, the skewers can be made up to 2 days ahead and kept covered in the fridge. They can also be marinated and frozen for up to 3 months.

Chicken skewer recipes

1. Greek grilled chicken skewers
2. Hawaiian chicken skewers
3. Easy herby lemon chicken skewers

Coconut lemongrass chicken skewers

Juicy chicken skewers marinated in lemongrass and coconut then grilled to perfection. A delicious, healthy dinner recipe.

5 from 1 vote

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Course: Dinner

Cuisine: Asian

Keyword: Chicken breast recipes, chicken skewers, Lemongrass chicken

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 171kcal

Author: Alida Ryder

Ingredients

• 500 g (1lb) chicken cubed
• ½ cup coconut milk
• 2-3 tbsp lime juice
• 1 tbsp coriander/cilantro chopped
• 2 tsp lemongrass finely chopped
• 2 tsp ginger crushed
• 3 garlic cloves crushed
• 1 tsp salt
• ½ tsp pepper

Instructions

• Finely chop the lemongrass, garlic, ginger and coriander then place in a bowl.
• Add the coconut milk, lime juice, salt and pepper and mix well.
• Cube the chicken then add to the marinade and marinate for at least 30 minutes but up to 24 hours, covered in the fridge. 
• If using bamboo skewers, soak for 1 hour in boiling water. Thread the chicken onto skewers and set aside.
• Cook the chickens on a hot grill or in a griddle pan over high heat until golden brown on all sides.
• Remove and allow to rest for 5 minutes then serve. 

Nutrition

Calories: 171kcal | Carbohydrates: 3g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 748mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg