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Coconut Lime Chicken
Table of Contents
Indulge in the tropical flavors of our Coconut Lime Chicken! Juicy chicken breasts marinate in a zesty lime and creamy coconut sauce. The perfect blend of sweet and savory creates a mouthwatering dish your family will love. Serve this delicious recipe over rice for an unforgettable meal.
This easy-to-make recipe comes with step-by-step photos and directions, making it simple to follow. We've included pro tips and tricks to help you achieve the best results. Plus, we answer the most frequently asked questions to ensure your success in the kitchen.
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Prepare to wow your taste buds with our Coconut Lime Chicken! This delicious recipe takes only 30 minutes to make, perfect for busy weeknights or a special dinner. The tangy lime and creamy coconut sauce make this dish stand out, creating an irresistible blend of flavors. Ideal for a family dinner, party, or potluck, everyone will love this mouthwatering meal. Try it today and bring a tropical twist to your kitchen!
Ingredients
What you'll need to make this Coconut Lime Chicken Recipe:
- 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
Customize your Coconut and Lime Chicken with these easy ingredient swaps and additions! Personalize the recipe to suit your tastes and preferences.
- Swap chicken breasts: Use boneless, skinless, chicken thighs if you prefer, but adjust the cooking time.
- Swap coconut milk: Use coconut cream instead for a richer, creamier sauce.
- Add a dash of red pepper flakes: It will give your dish a spicy kick.
- Replace lime juice: Use lemon juice for a slightly different tangy flavor.
- Add chopped bell peppers: Peppers provide added color and crunch.
- Swap the fresh cilantro: Use parsley if you prefer a milder herb.
How to Make Coconut Lime Chicken
Get ready to make the best Coconut and Lime Chicken! Follow our pictures, step-by-step instructions, and tips and tricks listed below. Let’s get started!
FIRST STEP: 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.
SECOND STEP: Add one-and-a-half tablespoons of extra virgin olive oil to a ten to twelve-inch cast iron skillet over medium-high heat.
THIRD STEP: 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.
FOURTH STEP: 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.
Pro Tip
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.
FIFTH STEP: 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.
SIXTH STEP: 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
Enjoy our Coconut Lime Chicken in many delightful ways! This versatile dish fits any special occasion and season. Kids and adults will both love it!
- Family Dinner: Serve Coconut Lime Chicken over steamed rice with a side of vegetables. Everyone will love this easy and delicious meal.
- Special Occasions: Impress guests with this flavorful dish at parties or celebrations. Pair it with rice, a fresh garden salad, and garlic bread for a complete feast.
- Summer BBQ: Grill the chicken for a smoky twist and serve with corn on the cob and a tropical fruit salad. Perfect for summer gatherings!
Why You'll Love This Coconut Lime Chicken
This flavorful chicken dish isn’t just a meal—it’s a tropical delight that will impress and satisfy everyone at your table.
- A Burst of Tropical Flavors: Coconut Lime Chicken combines juicy chicken with tangy lime and creamy coconut. The flavor balance creates an irresistible dish.
- Perfect for Any Occasion: This versatile recipe suits family dinners, parties, or summer BBQs. Serve it with rice, salads, or grilled veggies for a complete meal.
- Simple and Quick: Ready in just 30 minutes, this easy recipe fits busy schedules. Follow our step-by-step photos and tips for foolproof success.
Cooking FAQ
How do I make the sauce thicker?
Simmer the sauce longer to reduce it, or add a cornstarch slurry for a thicker consistency.
Can I use fresh lime juice instead of bottled?
Yes, fresh lime juice adds a vibrant, zesty flavor that enhances the dish more than bottled juice.
How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes to let the flavors infuse, but overnight for best results.
Can I cook this dish in a slow cooker?
Yes, you can cook Coconut and Lime Chicken in a slow cooker on low for 4-6 hours or until tender.
Serving FAQ
What is the best way to present Coconut Lime Chicken?
Serve Coconut Lime Chicken on a large platter, garnished with lime wedges and fresh cilantro for a colorful presentation.
Can I pair this dish with a specific beverage?
Pair Coconut Lime Chicken with a crisp white wine or a refreshing tropical cocktail to enhance the flavors.
Is this dish suitable for kids?
Yes, kids love the mild, creamy coconut sauce and the juicy chicken, making it a family-friendly favorite.
Can I serve this dish for special occasions?
Yes, Coconut Lime Chicken is perfect for special occasions, impressing guests with its unique and delicious tropical flavors.
Storage FAQ
Follow the directions, tips, and tricks below for optimal storage of our Coconut Lime Chicken recipe. From making ahead to reheating, we’ve got you covered.
Can I prepare Coconut Lime Chicken ahead of time?
Yes, marinate the chicken and prepare the sauce separately. Store them in airtight containers in the fridge for up to a day.
What's the best way to store leftover Coconut Lime Chicken? Store any leftovers in an airtight container in the fridge. They will keep well for up to three days.
Is it possible to freeze Coconut Lime Chicken? While freshest is best, you can freeze cooked chicken in an airtight container for up to one month.
How do I thaw and reheat frozen Coconut Lime Chicken? Thaw the chicken in the fridge overnight. Reheat gently in a skillet or microwave, stirring occasionally until heated through.
How should I reheat Coconut Lime Chicken when ready to serve? Reheat the chicken and sauce together in a skillet over medium-low heat, stirring occasionally until heated through.
Coconut Lime Chicken
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds total weight)
- 3 tablespoons olive oil (extra virgin (divided in half))
- 1 ½ 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 red pepper flakes
- 2 whole sliced limes (optional garnish (2 quartered limes))
DIRECTIONS
- 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.
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