November 30, 2023
Review RecipeCoconut Lime Chicken
Experience the fusion of tender chicken breasts, velvety coconut milk, zingy lime, and aromatic spices in our coconut lime chicken recipe.
Jump to Recipe
Table of Contents
Indulge in the flavors of our coconut lime chicken—a blend of succulent chicken, creamy sauce, and zesty lime. This Thai-inspired dish promises a burst of tropical goodness that’s as easy to make as it is to savor.
Coconut Lime Chicken Ingredients
Chicken breasts are the star of the show in this recipe, while coconut milk creates a rich sauce.
The tangy lime zest and juice balance the coconut milk, while the cilantro offers a burst of freshness.
You’ll need:
- 4 boneless skinless chicken breasts (about 2 pounds total weight)
- 3 tablespoons of extra virgin olive oil (divided in half)
- 1½ teaspoons of kosher salt
- 1 teaspoon of fresh cracked black pepper
- ½ cup of finely chopped sweet yellow onion
- 1 tablespoon of minced garlic
- 1 tablespoon of grated ginger
- 1 (13.66-ounce or 403-milliliter) can of full-fat unsweetened coconut milk
- ⅓ cup of chicken broth
- 1 tablespoon of fresh lime zest
- ¼ cup of freshly squeezed lime juice
- ¼ cup + 1 tablespoon of fresh chopped cilantro (divided into ¼ cup for cooking + 1 tablespoon for garnish)
- ¼ teaspoon of ground cumin
- ¼ teaspoon of ground coriander
- ¼ teaspoon of red pepper flakes
- 2 whole sliced limes or 2 quartered limes (optional garnish)
Substitutions And Additions
COCONUT MILK: We do not recommend using light, unsweetened coconut milk. It will not thicken the way the full-fat version does.
CHICKEN: This recipe is versatile when it comes to protein choices. If you’re not a fan of chicken or want to try something different, consider using shrimp or tofu.
Both options will absorb the coconut-lime sauce beautifully. Just be sure to adjust the cooking time accordingly, as shrimp and tofu cook faster than chicken.
RED PEPPER FLAKES: Swap with thinly sliced red Thai chili peppers for a spicier kick.
LIME JUICE: Bottled lime juice can be substituted in equal amounts if fresh limes aren’t available.
GINGER: Use a half teaspoon of ground ginger if fresh isn’t on hand, but add it with the other ground spices.
How To Make This Coconut Lime Chicken Recipe
We have simple step-by-step instructions to walk you through making this coconut lime chicken recipe.
STEP ONE: Place each boneless skinless chicken breast between parchment paper or in an unsealed gallon-size Ziploc bag.
Use the smooth side of a meat mallet to pound each chicken breast to a half-inch thickness.
STEP TWO: Add one-and-a-half tablespoons of extra virgin olive oil to a ten to twelve-inch cast iron skillet over medium-high heat.
STEP THREE: Season both sides of the boneless skinless chicken breasts with kosher salt and cracked black pepper.
Add the chicken to the pan of heated olive oil and cook for six to seven minutes per side until golden brown. Transfer the chicken to a plate and set it aside.
STEP FOUR: Add the remaining extra virgin olive oil to the pan over medium-high heat.
Saute the finely chopped onion for about three minutes until the onion begins to soften and turn opaque.
Add the minced garlic and grated ginger. Cook for about another two minutes. Lower the heat to medium.
OUR RECIPE DEVELOPER SAYS
If the coconut milk appears separated in the can, simply give it a good stir to combine the cream and liquid before using it in the recipe.
STEP FIVE: Add the coconut milk, chicken broth, lime zest, fresh lime juice, a quarter cup of fresh cilantro, ground cumin, ground coriander, and red pepper flakes.
Stir to combine.
Continue cooking for another five to seven minutes until the coconut sauce begins to thicken.
PRO TIP:
If you desire a thicker sauce, simmer it a bit longer to let it reduce further.
On the other hand, if you prefer a slightly lighter sauce, you can use less coconut milk and more chicken broth.
STEP SIX: Return the chicken to the pan and continue to cook for another five minutes.
Remove from the heat and garnish with the lime slices and remaining cilantro.
Serve while hot over rice.
PRO TIP:
Make sure the chicken reaches an internal temperature of 165°F on a meat thermometer.
How To Serve
Elevate your dining experience with these suggestions for enjoying the coconut lime chicken:
Serve over fluffy jasmine rice, cauliflower rice, or brown rice and accompany with steamed or roasted vegetables.
Fill tortillas with the coconut lime chicken, veggies, and a drizzle of sauce for tasty wraps.
Slice the chicken and place it over a bed of fresh greens with lime vinaigrette.
Our Tuscan chicken and lemon chicken are two more ways to make a delicious entree for your meal.
When To Serve
EASY DINNER: This recipe is quick to prepare, making it perfect for a busy weeknight when you want a flavorful meal without spending hours in the kitchen.
GET TOGETHER: If you’re hosting a casual gathering with friends or family, coconut lime chicken is an excellent choice.
OUTDOOR BBQ: Coconut lime chicken pairs wonderfully with outdoor grilling.
MORE CHICKEN RECIPES
Storage
If you are planning ahead or have leftovers to store, here are a few handy tips.
MAKE AHEAD: Prepare this easy coconut lime chicken up to the point of adding the chicken back to the pan.
Store the coconut lime sauce and cooked chicken separately in airtight containers and combine when ready to serve.
IN THE FRIDGE: Store leftovers in an airtight container in the refrigerator for up to four days.
IN THE FREEZER: Freeze the cooled cooked coconut lime chicken in an airtight container for up to two months.
REHEATING: Thaw the frozen dish overnight in the refrigerator before reheating. Use the microwave, stovetop, or oven to warm it up.
Why We Love This Recipe
FLAVOR: The combination of coconut and lime results in an irresistible blend of flavors.
IMPRESSIVE PRESENTATION: Vibrant colors and enticing aromas make this dish a feast for the senses, perfect for impressing guests.
Incorporate the flavors of the tropics into your home-cooked meals with our Thai coconut lime chicken recipe. Enjoy the coconut and lime while savoring a dish that can be enjoyed on various occasions.
Frequently Asked Questions
Can I omit the red pepper flakes for a milder version?
Feel free to skip the red pepper flakes in this coconut chicken recipe if you prefer a less spicy dish.
Can I use ground ginger instead of fresh ginger?
You can substitute ½ teaspoon of ground ginger for freshly grated ginger.
Can I use bone-in chicken?
Boneless, skinless chicken breasts work best for this recipe as they cook more evenly.
Can I marinate the chicken in advance?
While marinating isn’t necessary, you can marinate the chicken in lime juice and spices for added flavor if desired.
Can I make this recipe dairy-free?
The dish is naturally dairy-free as it uses coconut milk.
Can I make the sauce in advance?
You can prepare the sauce ahead of time and reheat it when ready to serve with freshly cooked chicken.
How can I make this dish vegetarian?
Swap the chicken for tofu or your favorite plant-based protein for a satisfying vegetarian version.
More Recipes You’ll Love
Coconut Lime Chicken
Experience the fusion of tender chicken breasts, velvety coconut milk, zingy lime, and aromatic spices in our coconut lime chicken recipe.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds total weight)
- 3 tablespoons olive oil, extra virgin (divided in half)
- 1½ teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- ½ cup sweet yellow onion, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- 13.66 ounces full-fat unsweetened coconut milk (403-milliliter)
- ⅓ cup chicken broth
- 1 tablespoon fresh lime zest
- ¼ cup freshly squeezed lime juice
- ¼ cup fresh chopped cilantro, for cooking
- 1 tablespoon fresh chopped cilantro, for garnish
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- 2 whole sliced limes, optional garnish (2 quartered limes)
Instructions
- Place each boneless skinless chicken breast between parchment paper or in an unsealed gallon-size Ziploc bag. Use the smooth side of a meat mallet to pound each chicken breast to ½ inch thickness.
- Add 1½ tablespoons extra virgin olive oil to a 10 to 12-inch cast iron skillet over medium-high heat.
- Season both sides of the boneless skinless chicken breasts with kosher salt and cracked black pepper. Add the chicken to the pan of heated olive oil and cook for 6-7 minutes per side until golden brown. Transfer the chicken to a plate and set it aside.
- Add the remaining extra virgin olive oil to the pan over medium-high heat. Saute the finely chopped onion for about 3 minutes until the onion begins to soften and turn opaque. Add the minced garlic and grated ginger. Cook for about another 2 minutes. Lower the heat to medium.
- Add the unsweetened coconut milk, chicken broth, lime zest, lime juice, ¼ cup cilantro, ground cumin, ground coriander, and red pepper flakes. Stir to combine. Continue cooking for another 5-7 minutes until the sauce begins to thicken.
- Return the chicken to the pan and continue to cook for another 5 minutes. Remove from the heat and garnish with the lime slices and remaining cilantro. Serve while hot over rice.
Notes
- If the coconut milk appears separated in the can, simply give it a good stir to combine the cream and liquid before using it in the recipe.
- If you desire a thicker sauce, simmer it a bit longer to let it reduce further. On the other hand, if you prefer a slightly lighter sauce, you can use less coconut milk and more chicken broth.
- Make sure the chicken reaches an internal temperature of 165°F on a meat thermometer.
Nutrition
Calories: 473kcal | Carbohydrates: 13g | Protein: 27g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1097mg | Potassium: 788mg | Fiber: 4g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Even More Recipes You’ll Love
Chicken Recipes
- Orange Chicken Recipe
- Cream of Mushroom Chicken
- Air Fryer Chicken Parmesan
- Slow Cooker Teriyaki Chicken
- Chicken Pot Pie with Tater Tots
- Baked Chicken Legs
- Peanut Butter Chicken
- Crispy Honey Garlic Chicken
- Pan Seared Chicken
- Paprika Chicken
- Pizza Chicken
- Honey Garlic Chicken
- Baked Crack Chicken
Leave a Comment