Coconut Lime Chicken Recipe

Name: Coconut Lime Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 1 tablespoon vegetable oil; 5 boneless, skinless chicken thighs; 1 1/2 teaspoons paprika; 1 teaspoon kosher salt; 1 teaspoon onion powder; 3/4 teaspoon garlic powder; 1/2 teaspoon freshly ground black pepper; 1 onion, diced; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 cup low sodium chicken broth; 1 (13.66 ounce) can unsweetened coconut milk; 1 tablespoon honey, or to taste; 2 teaspoons reduced sodium soy sauce; 1 teaspoon Sriracha, or to taste; 1 1/2 teaspoons fresh lime zest, or to taste; 1/4 cup fresh lime juice, or to taste; 1 1/2 teaspoons cornstarch; Fresh cilantro, chopped; Lime wedges; Toasted unsweetened coconut flakes, optional

Cook Time: 30 minutes

Ingredients

1 tablespoon vegetable oil
5 skinless, boneless chicken thighs
1 1/2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 cup low-sodium chicken broth
1 (13 2/3 ounce) can unsweetened coconut milk
1 tablespoon honey, or to taste
2 teaspoons reduced-sodium soy sauce
1 teaspoon Sriracha, or to taste
1 1/2 teaspoons lime zest, or to taste
1/4 cup fresh lime juice, or to taste
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh cilantro, or as needed
Lime wedges
Toasted unsweetened coconut flakes (optional)

Directions

Preheat oil in a large skillet over medium heat.
Season both sides of the chicken thighs with paprika, salt, onion powder, garlic powder, and black pepper.
Place chicken in the pan and sear until browned, about 6 to 8 minutes.
Flip the chicken and cook until browned on the other side, another 6 to 8 minutes.
Remove chicken from the skillet and set aside on a plate.
Add onion, garlic, and ginger to the skillet. Cook for 3 to 4 minutes until the onion is softened and translucent, stirring often.
Pour in the chicken stock, coconut milk, honey, Sriracha, and soy sauce. Bring the mixture to a simmer, then reduce heat to low.
Let the sauce cook for 5 minutes, stirring occasionally.
In a small bowl, mix lime juice with cornstarch until smooth.
Add the cornstarch mixture and lime zest to the skillet, stirring constantly until the sauce begins to thicken, about 5 to 8 minutes.
Taste the sauce and adjust the seasoning with salt, pepper, honey, and Sriracha as needed.
Return the chicken thighs to the skillet, along with any accumulated juices. Continue cooking for 5 to 10 minutes until the chicken is heated through and cooked completely.
To serve, sprinkle fresh cilantro over the chicken. Optionally, squeeze additional lime juice on top.
If desired, garnish with toasted coconut flakes and lime wedges.

Nutrition Facts (per serving)

Calories: 409
Total Fat: 25g (31% Daily Value)
Saturated Fat: 8g (38% Daily Value)
Cholesterol: 194mg (65% Daily Value)
Sodium: 637mg (28% Daily Value)
Total Carbohydrate: 13g (5% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 5g
Protein: 38g (76% Daily Value)
Vitamin C: 15mg (16% Daily Value)
Calcium: 47mg (4% Daily Value)
Iron: 2mg (14% Daily Value)
Potassium: 581mg (12% Daily Value)

The Story Behind Coconut Lime Chicken

Coconut Lime Chicken is a modern fusion dish that blends tropical flavors with classic chicken preparations. While its exact origin is difficult to trace, the combination of coconut and lime draws inspiration from Southeast Asian and Caribbean cuisines, where coconut milk is frequently used to create rich, creamy sauces, and lime adds a bright, zesty contrast. Over time, home cooks in the United States popularized this dish for its balance of sweet, tangy, and savory flavors, making it a comforting yet exotic meal for weeknight dinners or special occasions.

Regional Variations and Features

In Southeast Asia, similar dishes often include lemongrass, kaffir lime leaves, or fish sauce to heighten the aromatic profile, while Caribbean versions might incorporate allspice, scotch bonnet peppers, or rum for a spicier, more robust flavor. Coconut Lime Chicken in the Western style is typically milder, emphasizing a creamy coconut base and fresh lime zest to appeal to a broader palate. Some regions prefer using chicken thighs for juiciness, whereas others use breast meat for a leaner version.

How It Differs from Similar Dishes

Unlike traditional coconut curries, which often rely on a complex blend of spices and a curry paste base, Coconut Lime Chicken focuses on simplicity: a creamy coconut sauce, a touch of honey for sweetness, and a refreshing hit of lime. This makes it lighter and more citrus-forward than heavy Thai or Indian curries. Additionally, it is less spicy than many Caribbean or Southeast Asian coconut dishes, making it accessible to those sensitive to heat while still retaining depth of flavor.

Where It Is Commonly Served

Coconut Lime Chicken is versatile and often served at casual family dinners, brunch buffets, or in contemporary restaurants that specialize in fusion cuisine. It pairs beautifully with jasmine or basmati rice, lightly steamed vegetables, or even a fresh green salad. In restaurants, it is sometimes presented with a garnish of toasted coconut flakes and fresh cilantro to enhance its visual and aromatic appeal, making it both comforting and elegant.

Interesting Facts

The combination of coconut and lime is believed to aid digestion and provide a refreshing balance of sweet and acidic flavors.
Many home cooks adjust the spice level with Sriracha or chili paste, allowing the dish to range from mild to moderately spicy without overpowering the natural coconut flavor.
Using chicken thighs rather than breasts preserves moisture during cooking, resulting in tender meat that soaks up the flavorful sauce.
Coconut Lime Chicken is often adapted for quick weeknight meals due to its short preparation and cooking time, typically under 45 minutes.
The dish exemplifies the growing trend of global fusion cuisine, where tropical ingredients are combined with traditional Western cooking techniques for a unique taste experience.

FAQ about Coconut Lime Chicken Recipe

Yes, chicken breasts can be used instead of thighs. Slice them horizontally to ensure even cooking and avoid dryness. Adjust cooking time since breasts may cook faster.

Yes, Coconut Lime Chicken can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve the sauce texture.

Yes, this dish can be frozen. Allow it to cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating on the stove.

To reduce spiciness, omit or reduce the Sriracha. You can also balance the flavor by adding a little extra honey or coconut milk for creaminess.

This dish pairs well with jasmine rice, basmati rice, or quinoa. It can also be served with roasted vegetables, naan, or a light cucumber salad for balance.

If you don't like coconut milk, you can substitute with heavy cream diluted with a little water, or use evaporated milk. Keep in mind that the flavor will be less tropical.

To prevent curdling, cook the sauce over low heat and avoid boiling after adding lime juice. Stir frequently and add the lime juice near the end of cooking.

Yes, the recipe can be gluten-free if you use gluten-free soy sauce or tamari. Always check labels to ensure your ingredients are certified gluten-free.

Leftovers can be stored in the refrigerator for up to 3 days. For best quality, reheat on the stove rather than in the microwave to avoid sauce separation.

Yes, you can reduce the lime juice during cooking and serve lime wedges on the side instead. This allows you to control the citrus intensity to your liking.

Comments

Kevin Rodriguez

12/19/2022 03:11:55 AM

Rewritten review: Initially, I mistakenly purchased coconut cream instead of coconut milk, so I diluted it with water as a remedy before using it in my dish. This modification may have influenced the outcome of my recipe. While the dish turned out well, it had a stronger citrus flavor than I had expected. If you're aiming for a coconut curry-style dish like I was, this recipe might not achieve that taste profile due to the pronounced lime and citrus notes. Nonetheless, the flavors were enjoyable, especially when paired with naan bread. If I were to prepare this dish again, I would consider reducing the amount of lime juice during the cooking process and using lime wedges as a garnish to control the citrus intensity.

William Parker

11/13/2023 03:40:11 PM

I was looking for a change, so I decided to use the ingredients I had on hand, although I only had two large chicken breasts instead of the specified amount. I sliced the chicken horizontally and continued with the recipe. The dish turned out to have a great flavor! I served it over basmati rice.

Jennifer Allen

05/31/2023 12:36:54 AM

This recipe exceeded my expectations! I prepared only 2 chicken thighs, so I adjusted the quantities of all the ingredients accordingly. Following the recommendation, I used just a tablespoon of lime juice, omitted the zest, and served lime slices alongside. Although I didn't have coconut flakes on hand, I plan to incorporate them next time. For those seeking a more pronounced kick, I suggest being generous with the sriracha - the coconut milk balances it out perfectly, resulting in a fantastic flavor combination.

Samantha Miller

12/21/2022 10:32:14 PM

Such a tasty dish! I prepared it for my family and even my 15-month-old enjoyed it. I will definitely make it again. I omitted the Sriracha sauce as I served it to kids who can't handle spicy food.

Steven Martinez

10/21/2023 04:57:41 PM

This dish was absolutely fantastic! My family isn't a fan of coconut, so I substituted it with a mixture of heavy cream and water in a 1:1 ratio. I will definitely be making this dish repeatedly. I typically don't keep Sriracha at home (not my thing), so I used Garlic Chili sauce as a substitute. In a rush, I paired it with fingerling potatoes. Delicious!

Justin Ramirez

07/21/2024 03:11:14 PM

This dish was incredibly delicious. I substituted sriracha with chili garlic paste and a dash of jalapeño ketchup. It was so good that I finished it all before remembering to take a picture, but I'll definitely snap one next time I make it. Thank you for sharing this recipe with us!

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