Thai Coconut Chili Chicken Skewers

Finding a recipe that’s tasty (i.e. totally delectable), easy and healthy is basically like finding treasure; once you have it, you hold onto it forever. These chicken skewers is like that mine of gold, in that they taste amazing, don’t require a lot of prep time or active work, and they’re really healthy and good for you! Super tender and flavoursome.

Coming in at under 250 calories per serving, i seriously can’t get enough of these skewers– there’s a delicious sweetness from the coconut milk that accompanies a well-rounded and full flavor from all the spices. Throw in some red pepper flakes (or don’t, your choice) and marvel at what you’ve created! Then go back for seconds, because you don’t have to feel guilty for one second for enjoying this yummy dish!

Ingredients

6 chicken boneless, skinless chicken breasts, cut into 1-2-inch cubes
2 limes, juiced and zested
1 cup light coconut milk
1 1/2 tablespoons low-sodium soy sauce
1 1/2 tablespoons light brown sugar
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4-1/2 teaspoon red pepper flakes
1/4 teaspoon fresh ginger, grated
freshly ground pepper, to taste
fresh cilantro, garnish
skewers
Directions

In a large bowl, whisk together coconut milk, cumin, coriander, brown sugar, garlic powder, chili flakes, curry powder, soy sauce, ginger, lime juice and zest, salt and pepper (if using) until smooth.
Transfer mixture to a large, re-sealable plastic bag and add cubed chicken.
Seal bag and refrigerate for 2-4 hours, or overnight.
Once chicken has had a chance to marinate, thread meat onto skewers and set remaining marinade aside.
Heat your grill or griddle to medium-high heat and cook skewers, rotating frequently and brushing with marinade, until completely cooked through.
Transfer skewers to serving plates, garnish with fresh cilantro and serve immediately.