Description

Lime Coconut Chicken is a creamy, tropical-inspired dish featuring tender chicken thighs simmered in a rich coconut milk and lime sauce. This easy stovetop recipe balances zesty lime, fragrant ginger, and a touch of sweetness, perfect for a flavorful weeknight dinner served over rice or quinoa.

Ingredients

Chicken

1 1/2 pounds boneless, skinless chicken thighs or breasts
Salt and black pepper to taste

Sauce

1 tablespoon olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (13.5-ounce) can full-fat coconut milk
Zest and juice of 2 limes
1 tablespoon soy sauce or tamari
1 tablespoon honey or maple syrup
1/2 teaspoon red pepper flakes (optional)

Garnish

Chopped fresh cilantro
Lime wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

Season the Chicken: Pat the chicken dry and season both sides generously with salt and black pepper to enhance flavor before cooking.
Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and sear for 4–5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside to rest.
Sauté Aromatics: In the same skillet, add chopped onion, minced garlic, and grated ginger. Sauté for 2–3 minutes until the onion is softened and the mixture becomes fragrant.
Prepare Sauce: Stir in the coconut milk, lime zest, lime juice, soy sauce, honey, and red pepper flakes if using. Bring the mixture to a simmer while scraping up any browned bits from the pan for added flavor.
Simmer Chicken: Return the seared chicken to the skillet, cover with a lid, and simmer gently for 15–20 minutes until the chicken is fully cooked through and tender, allowing it to absorb the tangy coconut sauce.
Adjust Seasoning: Taste the sauce and adjust salt, pepper, or sweetness as desired to balance the flavors perfectly.
Serve: Plate the chicken generously topped with the creamy lime coconut sauce. Garnish with chopped fresh cilantro and lime wedges. Serve alongside jasmine rice or quinoa for a complete meal.

Notes

For deeper flavor, marinate chicken in lime juice and a bit of coconut milk for 30 minutes before cooking.
This dish pairs beautifully with jasmine rice and steamed green vegetables like bok choy or broccoli.
Use tamari instead of soy sauce to keep the recipe gluten-free.
Adjust red pepper flakes to control the spiciness to your liking.