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Recipe of the Week: Coconut Chicken Skewers

My good friend Chelsea made this delicious coconut chicken skewer recipe for me and my family a few weeks ago and it was a massive hit. So I of course got the recipe. Full of flavour, this dish is incredibly easy to prepare and kid-friendly—making it the perfect year-round meal for the whole family.

I baked my skewers in the oven, but you could definitely BBQ or grill them on the stove-top if you’d prefer. This recipe can also be adapted to your taste palette, so feel free to take it up a spice notch by adding more curry powder.



PS – This recipe goes great with the Kale Caesar Salad recipe I shared last week 😉


Coconut Chicken Skewers


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  • Wooden skewers soaked in water for a few hours
  • 4 Chicken Breasts sliced into strips
  • 1/2 can large coconut milk or 1 small can. DO NOT buy light
  • 2 tablespoon soy sauce
  • 4 teaspoons curry powder
  • 2 tablespoons maple syrup
  • 2 tablespoons chopped cilantro




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  • Slice chicken into 1.5 to 2 inch strips and set aside.
  • In a medium-sized bowl mix all ingredients, except chicken.
  • Add your sliced chicken to the marinade and marinate for 4 to 24 hours. The longer the better.
  • Soak your bamboo skewers in water for a minimum of 1 hour.
  • When you’re ready to cook, preheat your oven to 375 F.
  • Remove your chicken skewers from the marinade and thread the meat onto your soaked skewers.
  • Brush your skewers with the remaining marinade and place on a baking sheet.
  • Bake in oven for 20-minutes or until no longer pink inside, turning halfway through.
  • Enjoy!



Serve with Kale Caesar Salad and a rice or quinoa dish

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