Coconut Chicken on a Stick
Transform your weeknight dinners or backyard gatherings with this flavorful Coconut Chicken on a Stick recipe! Juicy chicken breast is marinated in creamy coconut milk infused with garlic, paprika, and a hint of spice, then breaded in a delightful mixture of shredded sweetened coconut and panko breadcrumbs for the ultimate crunchy coating. Served on wooden skewers, these tender, golden-brown chicken bites are first seared to lock in flavor and then baked to perfection. Perfect as an appetizer or main course, these skewers pair brilliantly with sweet chili or peanut dipping sauce for a tropical-inspired twist. Easy to prepare and bursting with texture and flavor, this crowd-pleaser is sure to become a family favorite. Keywords: coconut chicken recipe, chicken skewers, tropical chicken dish, coconut panko coating, easy weeknight appetizers.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 cup Coconut milk
- 1 cup Shredded sweetened coconut
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Cooking oil (vegetable or coconut)
- 8 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for at least 15 minutes to prevent burning.
Cut the chicken breast into 1-inch cubes and set them aside in a bowl.
In a small bowl, mix the coconut milk, garlic powder, paprika, salt, and black pepper. Pour the mixture over the chicken cubes and marinate for at least 30 minutes (or up to 2 hours for more flavor).
Preheat the oven to 400°F (200°C) or prepare an outdoor grill for medium-high heat.
Set up a breading station with three shallow bowls. Add the flour to the first bowl. Beat the eggs in the second bowl. In the third bowl, mix the shredded coconut and panko breadcrumbs.
Remove the chicken cubes from the marinade and pat them dry with paper towels. Thread the chicken cubes onto the soaked wooden skewers, about 4-5 pieces per skewer.
Dredge each chicken skewer in the flour, then dip into the egg mixture, and finally coat with the coconut-panko crumb mixture. Press the crumbs gently to adhere.
Heat the cooking oil in a large skillet over medium heat. Sear the skewers for 2-3 minutes on each side until golden brown, then transfer them to a baking sheet.
Bake the skewers in the preheated oven for 10-12 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove from the oven and let the skewers rest for 3-4 minutes before serving. Serve warm with a dipping sauce of your choice, such as sweet chili or peanut sauce.
Nutrition Facts
Calories |
2992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 4456 mg | 194% | |
| Total Carbohydrate | 277.8 g | 101% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 137.8 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 204 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2299 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
