Ingredients and preparation
This vibrant and flavorful Coconut Lime Chicken begins with a simple yet aromatic marinade that infuses the chicken with tropical notes and a zesty kick. The combination of creamy coconut milk and fresh lime juice creates a tenderizing base, while garlic, ginger, and spices add depth and warmth. For best results, use boneless, skinless chicken thighs or breasts, depending on your preference.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 cup full-fat coconut milk
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon lime zest
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- 1 tablespoon honey or brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil (for searing)
Preparation:
- In a medium mixing bowl, whisk together the coconut milk, lime juice, lime zest, garlic, ginger, soy sauce, honey, cumin, coriander, chili flakes, salt, and pepper until well combined.
- Place the chicken in a large resealable plastic bag or shallow dish and pour the marinade over it. Ensure the chicken is fully coated.
- Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 4–6 hours, to allow the flavors to penetrate the meat. Do not marinate for more than 12 hours to avoid over-tenderizing.
- Before cooking, remove the chicken from the marinade and let it sit at room temperature for 15–20 minutes. Reserve the marinade for later use if desired.
Cooking instructions
Heat a large skillet or grill pan over medium-high heat and add the vegetable oil. Once the oil is shimmering, carefully place the marinated chicken pieces into the pan in a single layer, being careful not to overcrowd. Sear the chicken for 4–5 minutes on the first side without moving it, allowing a golden-brown crust to form.
Flip the chicken and cook for another 4–6 minutes on the other side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. If using thicker cuts, you may need to reduce the heat slightly and cover the pan to ensure even cooking without burning the exterior.
If you reserved the marinade, pour it into a small saucepan and bring it to a boil over medium heat. Let it simmer for 5–7 minutes to reduce slightly and ensure it is safe to consume. This can be used as a sauce to drizzle over the cooked chicken or served on the side.
Once the chicken is cooked through, transfer it to a plate and let it rest for 5 minutes before slicing or serving. This resting period allows the juices to redistribute, keeping the meat moist and flavorful.
Cooking Tips:
- For a smokier flavor, grill the chicken over medium heat instead of pan-searing. Brush the grates with oil to prevent sticking.
- If using chicken breasts, consider pounding them to an even thickness for more uniform cooking.
- Do not skip the resting time after cooking; it makes a noticeable difference in juiciness.
- To enhance the lime flavor, finish the dish with a squeeze of fresh lime juice just before serving.
Serving suggestions and variations
Coconut Lime Chicken pairs beautifully with a variety of sides that complement its creamy, citrusy profile. For a light and refreshing meal, serve it over a bed of jasmine or basmati rice, which soaks up the flavorful sauce and balances the richness of the coconut milk. For a lower-carb option, cauliflower rice or quinoa makes an excellent substitute while still providing a satisfying base.
To add color and texture to the plate, consider serving the chicken alongside grilled or roasted vegetables such as bell peppers, zucchini, or asparagus. A crisp cucumber salad with a light vinaigrette or a mango salsa can also provide a bright contrast and enhance the tropical notes of the dish.
For a more indulgent presentation, spoon the reduced marinade sauce over the chicken and garnish with freshly chopped cilantro, thinly sliced scallions, or toasted coconut flakes. A wedge of lime on the side allows guests to adjust the acidity to their liking.
Variations:
- Spicy Coconut Lime Chicken: Increase the chili flakes or add a diced Thai chili to the marinade for a bolder kick.
- Coconut Lime Chicken Skewers: Cut the chicken into bite-sized pieces and thread onto skewers before grilling. Perfect for entertaining or serving as an appetizer.
- Dairy-Free Creaminess: For an extra creamy sauce without dairy, stir in a spoonful of cashew cream or coconut cream at the end of cooking.
- Vegetarian Option: Substitute chicken with firm tofu or tempeh. Marinate and cook as directed, adjusting the cooking time as needed.
- Herb Infusion: Add a handful of fresh basil or mint to the marinade for an herbal twist that complements the lime and coconut flavors.