SCD Recipe: Spiced Coconut Chicken Skewers

This past weekend I experimented with using coconut milk in a couple of recipes. I had finally found some that was SCD legal (no guar gum) – so I decided I wanted to try a couple of different things.

I made one main dish and one dessert. This is the main dish recipe. It’s a variation of my Ginger Spiced Chicken, but since it uses coconut milk it has more of a Thai flavor to it.


2 boneless, skinless chicken breasts
1/2 cup coconut milk
2 tbsp almond flour
2 tsp ground ginger
1 tsp turmeric
1 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder
Juice from one lime


  1. Chop chicken into one inch cubes
  2. In a medium bowl combine the rest of the ingredients
  3. Add chopped chicken and coat with mixture
  4. Marinate in refrigerator for 4 – 6 hours
  5. Preheat oven to 400 degrees
  6. Place chicken on metal skewers (if using wood skewers soak for 10 minutes first)
  7. Place chicken skewers in glass baking dish
  8. Bake for 15 minutes
  9. Turn skewers over
  10. Bake for another 7 – 10 minutes until chicken is cooked through
This recipe being shared on Slightly Indulgent Tuesday
Sherry Lipp

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