Curried Chicken Skewers with Toasted Coconut Gremolata
Elevate your grilling game with these Curried Chicken Skewers with Toasted Coconut Gremolata—a vibrant, flavor-packed dish perfect for summer cookouts or easy weeknight dinners. Juicy pieces of marinated chicken thighs, infused with the warm, aromatic blend of curry powder, garlic, and ginger, are grilled to perfection, boasting a slight char for that smoky, irresistible finish. The pièce de résistance? A crunchy, zesty gremolata made with toasted coconut, fresh parsley, and lime zest, adding a bright and tropical twist to every bite. With just 20 minutes of prep time and a quick 15 minutes on the grill, this recipe delivers bold, restaurant-quality flavor in a surprisingly simple package. Serve these skewers as an impressive appetizer, or pair them with rice and a crisp salad for a complete meal bursting with exotic flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken thighs
- 0.5 cup plain yogurt
- 2 tablespoons curry powder
- 3 units garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup unsweetened shredded coconut
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lime zest
- 8 units wooden skewers, soaked in water
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large mixing bowl, whisk together yogurt, curry powder, minced garlic, grated ginger, lime juice, olive oil, salt, and black pepper to create the marinade.
Add the chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated chicken pieces onto the soaked wooden skewers, ensuring not to overcrowd the skewers.
Grill the chicken skewers for 12–15 minutes, turning occasionally, until the chicken is cooked through and slightly charred. The internal temperature of the chicken should reach 165°F (75°C).
While the chicken is grilling, toast the shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown. Watch carefully to prevent burning. Remove from heat and let cool slightly.
In a small bowl, mix the toasted coconut with chopped parsley and lime zest to create the gremolata.
Once the chicken is ready, plate the skewers and generously sprinkle the toasted coconut gremolata over the top.
Serve immediately with an extra squeeze of lime if desired.
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 6916 mg | 301% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.5 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 334 mg | 26% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1700 mg | 36% | |
*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.
