Juicy, spice-marinated chicken grilled to perfection and served with a refreshing coconut-cilantro chutney—these skewers are a vibrant, tropical dish that bursts with bold flavors and contrasting textures. Finished with a sprinkle of toasted coconut and fresh lime, it’s a meal that feels both festive and nourishing.

Why You’ll Love This Recipe

This recipe is a celebration of bright, fresh flavors with a smoky char from the grill and a creamy, herbaceous chutney to balance it all. It’s quick to prepare, ideal for entertaining or weeknight meals, and easily adaptable. The green chutney offers a cooling, tangy contrast to the juicy, spice-kissed chicken, while the toasted coconut adds just the right amount of crunch and aromatic warmth.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken skewers:

• 1 1/2 lbs boneless chicken thighs, cut into chunks

• 2 tablespoons olive oil

• Juice of 2 limes

• Zest of 1 lime

• 3 garlic cloves, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• Lime slices for skewering

• Skewers (metal or soaked wooden)

For the green coconut chutney:

• 1 cup fresh cilantro leaves

• 1/2 cup fresh mint leaves

• 1/3 cup shredded unsweetened coconut

• 1 small green chili (optional)

• 1 garlic clove

• Juice of 1 lime

• 1/4 teaspoon salt

• 1/4 cup water (adjust as needed)

For garnish:

• Toasted shredded coconut

• Lime wedges

Directions

1. Marinate the chicken: In a large bowl, mix olive oil, lime juice and zest, garlic, cumin, paprika, salt, and pepper. Add the chicken chunks and toss to coat. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

2. Assemble the skewers: Thread the marinated chicken onto skewers, alternating with slices of lime for extra flavor and presentation.

3. Grill the chicken: Preheat a grill or grill pan to medium-high heat. Cook the skewers for 4–5 minutes on each side, or until the chicken is charred on the outside and fully cooked through.

4. Prepare the chutney: In a food processor or blender, combine cilantro, mint, shredded coconut, green chili (if using), garlic, lime juice, salt, and water. Blend until smooth, adjusting water as needed to achieve desired consistency.

5. Garnish and serve: Drizzle the chutney over the grilled chicken skewers. Sprinkle with toasted shredded coconut and serve hot with extra chutney and lime wedges on the side.

Servings and timing

Servings: Serves 4
Prep Time: 20 minutes
Marinate Time: 30 minutes to 4 hours
Cook Time: 10–12 minutes
Total Time: Approximately 1 hour (plus marinating)

Variations

• Different Meats: Substitute chicken thighs with chicken breast, shrimp, or paneer for a lighter or vegetarian version.

• Oven-Baked Option: Bake the skewers at 425°F (220°C) for 20–25 minutes, flipping halfway through.

• Chutney Base Swap: Use Greek yogurt or avocado in place of shredded coconut for a creamy chutney.

• Extra Heat: Add more green chili or a dash of cayenne to the chutney for a spicier kick.

• Sweet Touch: Add a teaspoon of honey or mango to the chutney for a sweeter variation.

• Caramelized Edges: Brush the skewers with a bit of honey or brown sugar before grilling for a subtle caramelized crust.

• Fresh Herbs: Add Thai basil or parsley for a different herb profile in the chutney.

• Street Food Style: Serve with warm naan or roti and a side of pickled onions.

• Low-Carb Option: Pair with a green salad or cauliflower rice.

• Citrus Variants: Use lemon or orange zest and juice for a slightly different citrus note.

storage/reheating

Storage: Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. The chutney can be stored separately for 2–3 days in the fridge.
Reheating: Reheat chicken skewers in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. The chutney is best served cold or at room temperature.

FAQs

Can I make these skewers ahead of time?

Yes, you can marinate and assemble the skewers up to a day in advance. Grill them just before serving for best texture.

What if I don’t have a grill?

You can use a grill pan on the stovetop or roast the skewers in the oven.

Is the chutney spicy?

The chutney has a mild to moderate heat depending on the type and amount of chili used. You can adjust it to your taste.

Can I use sweetened coconut?

Unsweetened coconut is recommended to balance the herbs and lime, but if using sweetened, reduce any added sugar or lime.

What’s the best type of chicken to use?

Boneless chicken thighs are preferred for their tenderness and flavor, but chicken breast can be used for a leaner option.

Can I freeze the chicken?

Yes, you can freeze the raw marinated chicken or the cooked skewers. Thaw overnight before cooking or reheating.

Can I serve this as a main course?

Absolutely. Serve with rice, naan, or a hearty salad to make it a full meal.

Is there a substitute for mint in the chutney?

You can omit it or replace with more cilantro or fresh parsley for a different herbal tone.

Can I cook the chutney?

This chutney is intended to be served raw and fresh. Cooking it will dull the vibrant flavors and color.

How do I toast the coconut?

Place shredded coconut in a dry skillet over medium heat, stirring constantly until golden and fragrant, about 2–3 minutes.

Conclusion

Grilled Lime Chicken Skewers with Coconut & Green Chutney deliver a tropical escape on a plate. From the citrusy marinade to the smoky char and refreshing chutney, every bite is layered with flavor and texture. Whether served as a summery appetizer or a satisfying main, this dish is a standout that feels both light and luxurious.