With backyard gatherings in mind, I crafted these Coconut‑Lime Grilled Chicken Kebabs to marry tropical flavors with easy grilling technique. The marinade—rich coconut milk, vibrant lime juice, garlic, and ginger—tenders the chicken while infusing it with sunny notes. Threaded alongside colorful veggies and charred over high heat, these kebabs make a memorable centerpiece for summer cookouts or casual dinners alike.

Ingredients

• 1 ½ lb boneless, skinless chicken thighs, cut into 1‑inch cubes

• ½ cup coconut milk

• Juice and zest of 2 limes

• 2 Tbsp olive oil

• 3 garlic cloves, minced

• 1 Tbsp grated fresh ginger

• 1 tsp ground coriander

• ½ tsp salt

• ¼ tsp black pepper

• 1 red bell pepper, cut into 1‑inch pieces

• 1 yellow bell pepper, cut into 1‑inch pieces

• 1 red onion, cut into wedges

• Bamboo skewers, soaked 30 minutes

Step‑by‑Step Process

1. Marinate
   Whisk coconut milk, lime juice/zest, oil, garlic, ginger, coriander, salt, and pepper. Toss chicken in marinade; refrigerate at least 1 hour or up to 4 hours.

2. Preheat Grill
   Heat grill to medium‑high (around 400 °F). Oil grates to prevent sticking.

3. Assemble Kebabs
   Thread chicken, peppers, and onion alternately onto skewers, leaving small gaps for even cooking.

4. Grill
   Place skewers on grill; cook 4–5 minutes per side, until chicken registers 165 °F and veggies are slightly charred.

5. Rest & Serve
   Transfer to platter; let rest 5 minutes. Garnish with extra lime wedges and chopped cilantro.

Why It Works

• Coconut Milk: Naturally tenderizes and carries flavor.

• High Heat: Quick cooking seals juices and creates char.

• Bright Lime Zest: Lifts richness with citrus freshness.

These Coconut‑Lime Grilled Chicken Kebabs turn any backyard into a tropical escape—simple to prepare, bursting with flavor, and always a crowd favorite.