FilipinoMedium · Hot
Coconut Flour–Crusted Chicken Thigh Skewers with Honey‑Lime Soy Glaze
Tender chicken thighs coated in a delicate coconut flour crust, charred over high heat and finished with a sticky honey-lime soy glaze. Rico's signature balance of sweet, savory, and citrusy char.
Prep
20 min
Cook
25 min
Total
45 min
Method
1
Whisk together coconut flour, salt, and white pepper in a shallow bowl. Crack the egg into a second bowl and beat until uniform.
2
Trim any excess fat from chicken thighs, then cut each into 4-5cm chunks. You want roughly 24 pieces total.
3
Toss each chicken piece in the beaten egg, letting excess drip off, then roll in the coconut flour mixture until evenly coated. Set on a plate and repeat until all chicken is breaded.
4
5
6
Thread 5-6 chicken pieces onto each of 4 metal skewers, leaving small gaps between pieces for even heat circulation.
7
8
9
10
Move skewers to a clean plate and brush with remaining glaze. Let rest 2 minutes—this allows the glaze to set and the juices to redistribute.
11
Serve skewers while hot, with extra lime wedges on the side for squeezing over the top. The chicken should read 74°C on an instant-read thermometer at the thickest piece.
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
542
per serving
High in protein · 51g
Protein
51g
Carbs
28g
Fat
26g
Sat. fat
10g
Fiber
5g
Sugar
21g
Sodium
1528mg
Dairy FreeGluten FreeDiabetesHeart HealthyLow CarbBalanced MacrosHigh ProteinLow Processed Sugar
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
1.9
per serving
DCarbonAEU all-round· carbon sets the grade
Water
0.7m³
Land
64Pt
Runoff
0.2g P
Chicken Thighs drives 92% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
5
Sweet
5
Salty
3
Sour
1
Bitter
0
Spicy
Textures
CrispyTender
Aromas
PungentSmoky
Kitchen Equipment
Safety & Storage
Cooking Temperature
Chicken must reach an internal temperature of 74°C (165°F) at the thickest piece before consumption. Use an instant-read thermometer to verify doneness, especially since the coconut flour crust can appear golden before the chicken is fully cooked through.
The grill or grill pan should be properly preheated to medium-high heat around 200°C before placing skewers. Ensure coconut oil is shimmering or smoking point before adding chicken to achieve proper searing and prevent sticking.
Cross Contamination
Keep raw chicken separate from all other ingredients during prep. Use separate cutting boards, bowls, and utensils for raw poultry. Never place cooked skewers on plates or surfaces that held raw chicken without proper sanitization.
Handling
Wash hands thoroughly with soap and warm water for at least 20 seconds after handling raw chicken and before touching any other ingredients or surfaces. Pat dry chicken pieces after cutting to ensure the coconut flour coating adheres properly.
Allergen Warning
This recipe contains egg and soy. For egg allergies, substitute the beaten egg with buttermilk, aquafaba, or a commercial egg replacer. Ensure all marinades, sauces, and garnishes are also free of allergens.
High Risk Population
Chicken skewers should be cooked thoroughly for vulnerable populations including young children, elderly individuals, pregnant persons, and immunocompromised individuals. Never serve chicken that is pink or below 74°C internally.
Storage
Refrigerate leftover skewers within 2 hours of cooking. Store in airtight containers at 4°C or below. Consume within 3-4 days. Reheat leftovers to 74°C before serving.
Equipment Safety
Use long metal skewers and heat-resistant tongs for turning. Coconut flour coating can char quickly during the final glaze application—watch closely to prevent burning. Keep a spray bottle of water nearby for flare-up control on charcoal grills.
Shelf Life
Prepped but uncoated chicken can be refrigerated for up to 24 hours. The honey-lime glaze can be made ahead and refrigerated for up to 1 week. Assembled uncooked skewers should be grilled the same day.
Pro Tips
Technique
Don't rush the caramelization on that glaze—let it simmer until it coats your spoon like silk. When you brush it on in those final minutes, you'll get that perfect sticky finish instead of a wet, runny mess that slides right off.
Substitution
No coconut flour on hand? Double the egg wash and use panko for an equally crispy crust, though you'll lose some of that subtle tropical sweetness that makes these skewers sing.
From the chef
The coconut flour crust on these chicken skewers is lighter than a standard breadcrumb coat but it chars and grips the honey-lime soy glaze with the same sticky authority. You egg-dip every piece before rolling in the seasoned flour — that seal is what gives you the golden exterior without the heaviness. Cook on medium-high and do not move the skewers until the coating releases on its own; forced flipping breaks the crust. In the last two minutes, the glaze goes on and caramelizes fast — you want amber and sticky, not burnt, so watch those sugars closely. A squeeze of fresh lime over everything right before serving wakes the whole dish up.
TagsGrilledCharredSticky GlazeCitrusSweet SavoryWeeknight DinnerCoconutHoney LimeSkewers
AllergensEggsSoyGluten
Source: generated · June 13, 2026