Coconut-Lime Chicken Skewers with Cilantro Chimichurri
Juicy chicken skewers marinated in coconut milk and lime, served with a vibrant cilantro chimichurri reflecting coastal Mexican flavors. This mexican-inspired chicken ready in about 80 minutes pairs cut into 1-inch cubes chicken breast, coconut milk, lime zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into 1-inch cubes chicken breast
- 1/2 cup coconut milk
- 1 tsp lime zest
- 2 tbsp lime juice
- 3 minced garlic cloves
- 3 tbsp, divided olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup packed, chopped fresh cilantro
- 1 tbsp red wine vinegar
- 1/4 tsp red chili flakes
- 1 tsp honey
Instructions
- Step 1: In a large mixing bowl, whisk together 1/2 cup coconut milk, 1 tsp lime zest, 2 tbsp lime juice, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs cubed chicken breast and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour.
- Step 2: Meanwhile, prepare the cilantro chimichurri by blending 1 cup chopped fresh cilantro, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/4 tsp red chili flakes, 1 tsp honey, and a pinch of salt in a food processor until smooth but still slightly textured.
- Step 3: Preheat grill or grill pan to medium-high heat. Thread the marinated chicken cubes onto skewers and brush with 1 tbsp olive oil.
- Step 4: Grill the chicken skewers for 4-5 minutes per side until cooked through and slightly charred at the edges.
- Step 5: Serve the chicken skewers hot, drizzled generously with cilantro chimichurri. Enjoy with a side of rice or fresh salad.
Equipment for this recipe
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Frequently asked questions
How long does Coconut-Lime Chicken Skewers with Cilantro Chimichurri take to make?
Total time is about 80 minutes (70 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lime Chicken Skewers with Cilantro Chimichurri?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Coconut-Lime Chicken Skewers with Cilantro Chimichurri?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Chicken Skewers with Cilantro Chimichurri for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Lime Chicken Skewers with Cilantro Chimichurri?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
