Coconut Lime Chicken
An approachable, weeknight-friendly recipe that marries tangy lime with creamy coconut for a vibrant, satisfying, and surprisingly simple chicken dish. Naturally dairy-free and easy enough for a Tuesday, yet impressive enough for guests.
Equipment
- Large skillet,
- Microplane or zester
- Mixing bowl
- Zip-top bag or shallow dish
Ingredients
Chicken
- 1.5-2 pounds boneless, skinless chicken thighs or breasts (thighs recommended for juiciness)
Sauce & Marinade
- 1 can (13.5-14 oz) full-fat coconut milk (shake well)
- 2 limes zest of (about 2 teaspoons), plus 3 tablespoons fresh lime juice total
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated (or 1 teaspoon ground ginger)
- 1-2 tablespoons honey or brown sugar to taste
- 1 tablespoon fish sauce or soy sauce (use tamari for gluten-free)
- 1-2 tablespoons neutral oil (avocado, canola, or light olive oil)
- 0.5 teaspoon red pepper flakes (optional, to taste)
- 0.5 teaspoon ground turmeric or curry powder (optional, for color and depth)
- 0.5 teaspoon kosher salt plus more to taste
- 0.25 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thicker sauce)
Garnish and Serving
- fresh cilantro or basil chopped, for garnish
- extra lime wedges for serving
Instructions
- Zest the limes first, then juice them. Zest adds bright citrus oils that make the sauce pop. Mince garlic and grate ginger.
- In a bowl, whisk coconut milk, lime zest, 2 tablespoons lime juice, garlic, ginger, honey, fish sauce or soy sauce, red pepper flakes, turmeric or curry powder (if using), salt, and pepper. Taste and adjust salt and sweetness.
- Pat chicken dry for better searing. Lightly season both sides with salt and pepper.
- Add chicken to a zip-top bag or shallow dish. Pour in half the coconut-lime mixture. Marinate 15–30 minutes at room temperature or up to 4 hours in the fridge. Reserve remaining sauce.
- Heat oil in a large skillet over medium-high heat until shimmering. Shake excess marinade off chicken. Sear chicken 3–4 minutes per side until golden but not cooked through. Transfer chicken to a plate.
- Lower heat to medium. Pour reserved coconut-lime mixture into skillet. Scrape up browned bits. Simmer gently 2–3 minutes to meld flavors.
- Return chicken and juices to pan. Simmer on medium-low 5–8 minutes for thighs or 4–6 minutes for breasts, until internal temperature reaches 165°F. Avoid hard boil.
- For thicker sauce, whisk cornstarch with 1 tablespoon water. Stir slurry into simmering sauce and cook 1–2 minutes until glossy.
- Remove from heat. Stir in remaining 1 tablespoon lime juice for brightness. Garnish with chopped cilantro or basil.
- Serve immediately with rice, quinoa, roasted veggies, or noodles. Pass extra lime wedges for finishing.
Notes
This recipe is family-friendly, flexible for picky eaters, and can be adapted for various dietary needs. Marinate while prepping sides for an easy weeknight dinner. Variations include spicy, gluten-free, low-carb, vegan, or grilled versions.