Grilled Coconut Chicken Skewers: A Tropical Twist on Your Grill Night

In a medium bowl, whisk together the coconut milk, olive oil, soy sauce, honey, lime juice, minced garlic, ground ginger, turmeric (if using), salt, and black pepper.
Add the chicken cubes to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to infuse.
Preheat the Grill:

Preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 20-30 minutes to prevent burning.
Assemble the Skewers:

Thread the marinated chicken cubes onto the skewers, leaving a small space between each piece for even grilling.
Grill the Skewers:

Place the skewers on the grill and cook for 5-7 minutes per side, or until the chicken is fully cooked and has an internal temperature of 165°F (75°C). The chicken should be slightly charred on the outside and juicy on the inside.
Add the Coconut Topping:

While grilling, lightly toast the shredded coconut in a small pan over medium heat for 2-3 minutes, stirring occasionally, until it’s golden brown. Be careful not to burn it.
Serve:

Once the chicken is cooked, remove the skewers from the grill. Sprinkle the toasted shredded coconut on top for a delightful crunch and extra coconut flavor.
Serving and Storage Tips