RESET360 with Camille McLaughlin
Snacks

Turmeric-Ginger Chicken Skewers

Chicken thigh pieces marinated in turmeric, ginger, garlic, lime, and coconut milk, threaded onto skewers and grilled until charred at the edges.

Why you'll love Turmeric-Ginger Chicken Skewers

Turmeric and ginger give these skewers a golden color and a warm, earthy, gingery flavor, and a little coconut milk in the marinade keeps the chicken juicy and tender. Chicken thighs, cut into bite-size pieces and threaded onto small skewers, char beautifully at the edges and stay moist inside, so these are snack-size bites of real protein.

The marinade does the work. Coconut milk and lime juice tenderize the chicken and carry the turmeric, ginger, and garlic into the meat, and black pepper in the marinade helps your body absorb more of turmeric's main compound, curcumin: the piperine in pepper slows how quickly the body breaks curcumin down, and curcumin dissolves in fat, which helps it absorb. Thighs are forgiving: they stay juicy even if they cook a minute too long.

Grill a batch on Sunday and they are a ready snack or a fast lunch with a salad all week.

Quick overview: This Turmeric-Ginger Chicken Skewers takes 20 min of hands-on time and about 1 hr 2 min in all and makes 6 servings, each 2 small skewers. You'll need a grill or grill pan.

Jump to recipe

Turmeric-ginger chicken skewers with cilantro and lime wedges
Prep 20 minCook 12 minChill 30 minTotal 1 hr 2 minServes 6Serving 2 small skewersYou'll need Grill or grill pan

Ingredients

  • 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup canned full-fat coconut milk Label: coconut and water, with no gums or sugar
  • 2 tbsp fresh lime juice, plus wedges to serve
  • 1 tsp ground turmeric
  • 1 tbsp finely grated fresh ginger
  • 3 cloves garlic, finely grated
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1 tsp fine sea salt
  • 1 tbsp avocado oil
  • 1/4 cup chopped cilantro
  • Make it from scratch: Turmeric-Ginger Coconut Marinade

Instructions

  1. Marinate: Whisk the coconut milk, lime juice, turmeric, ginger, garlic, cumin, pepper, and salt in a bowl. Add the chicken and toss to coat. Refrigerate for 30 minutes to 8 hours. Turmeric stains, so use a glass or stainless bowl.
  2. Soak the skewers: If using wooden skewers, soak 12 small ones in water for 30 minutes.
  3. Thread: Thread the chicken onto the skewers, leaving a little space between pieces so they cook evenly.
  4. Grill: Heat a grill or grill pan to medium-high and brush it with the avocado oil. Grill the skewers for 10 to 12 minutes, turning every few minutes, until charred at the edges and the chicken reaches 175°F (80°C).
  5. Serve: Scatter the cilantro over the skewers and serve with lime wedges.

Storage and leftovers

Refrigerate cooked skewers for up to 4 days.

Eat them cold or reheat at 350°F (175°C) for 6 to 8 minutes.

Variations

  • Yogurt marinade: Use whole-milk Greek yogurt in place of the coconut milk.
  • Shrimp: Use large shrimp, grilling them 2 to 3 minutes a side.
  • Oven: Roast on a rack set over a sheet pan at 450°F (230°C) for 15 minutes.
  • With a dip: Serve with a coconut milk and lime dip, or the mint yogurt from the lamb poppers.

Notes and tips

  • Use thighs: Thighs stay juicy; breast dries out on a grill.
  • Cut evenly: Even pieces cook at the same rate.
  • Mind the stains: Turmeric stains cutting boards and fingers; wash them right away.
  • Check the coconut milk label: It should list coconut and water, with no gums or sugar.

Nutrition and mindful eating

  • Chicken thighs are rich in protein and stay juicy, so a couple of skewers make a snack that lasts.
  • Turmeric's main compound, curcumin, is absorbed better with fat and black pepper, and this marinade carries both.
  • Fresh ginger brings warmth and a bright bite, and garlic adds depth.
  • Coconut milk is the real fat in the marinade, keeping the chicken tender.
  • As you eat, notice the warm, earthy spices and the charred edges, and pay attention to how a protein snack quiets the afternoon hunger.

Frequently asked questions

Have a question about this Turmeric-Ginger Chicken Skewers? Start here, with the questions people ask most.

Can I use chicken breast?

Yes, though it dries out more easily. Marinate for at least an hour and pull it at 165°F (74°C).

Can I make them in the oven?

Yes. Roast on a rack at 450°F (230°C) for about 15 minutes.

How long can they marinate?

From 30 minutes to 8 hours.

Will turmeric stain my grill?

It can leave a yellow tint on light-colored surfaces, which fades with cleaning.

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Tags: Snacks, Indian-Inspired, Dairy-Free