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–+ servings
Creamy Coconut Lime Chicken Easy Weeknight Dinner
katya bou

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Fusion, Southeast Asian Inspired
Calories: 450
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large skillet,
  • Microplane or zester
  • Mixing bowl
  • Zip-top bag or shallow dish

Method
 

  1. Zest the limes first, then juice them. Zest adds bright citrus oils that make the sauce pop. Mince garlic and grate ginger.
  2. 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.
  3. Pat chicken dry for better searing. Lightly season both sides with salt and pepper.
  4. 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.
  5. 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.
  6. Lower heat to medium. Pour reserved coconut-lime mixture into skillet. Scrape up browned bits. Simmer gently 2–3 minutes to meld flavors.
  7. 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.
  8. For thicker sauce, whisk cornstarch with 1 tablespoon water. Stir slurry into simmering sauce and cook 1–2 minutes until glossy.
  9. Remove from heat. Stir in remaining 1 tablespoon lime juice for brightness. Garnish with chopped cilantro or basil.
  10. Serve immediately with rice, quinoa, roasted veggies, or noodles. Pass extra lime wedges for finishing.

Nutrition

Calories: 450kcalCarbohydrates: 8gProtein: 35gFat: 28gSaturated Fat: 20gCholesterol: 90mgSodium: 720mgPotassium: 650mgFiber: 1.5gSugar: 5gVitamin A: 350IUVitamin C: 25mgCalcium: 40mgIron: 3.5mg

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.
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