If you're looking for a delicious and easy dinner idea that's perfect for busy weeknights, look no further than this Easy Coconut Lime Chicken Recipe. This dish combines the rich, creamy taste of coconut milk with the zesty freshness of lime, creating an incredibly satisfying meal.
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Coconut chicken is a delightful fusion dish that combines tender chicken thighs with the rich, creamy flavors of coconut milk, and the tangy zest of lime. Originating from various tropical cuisines, this recipe brings together the best of both worlds, offering a quick and flavorful meal perfect for weeknight dinners or entertaining guests.
If you like this recipe, you may also love our West African Peanut Stew with Chicken and Sweet Potatoes or our Coconut Shrimp Bowl with Ginger Rice and Broccoli.
Why We Love This Recipe
- Quick and Easy: Ready in just 30 minutes, ideal for busy weeknights.
- Healthy Ingredients: Uses wholesome ingredients like coconut milk, chicken thighs, and jasmine rice.
- Bursting with Flavor: The combination of lime, garlic, and coconut milk creates a delicious sauce.
- Family-Friendly: Loved by kids and adults alike, making it a versatile dish for family dinners.
Ingredients
- Chicken Thighs: Boneless and skinless, perfect for a tender and juicy result.
- Coconut Milk: Provides a creamy base with a rich coconut flavor.
- Lime: Fresh lime juice and zest add a zesty tang.
- Garlic: Adds flavor.
- Red Pepper Flakes: A touch of heat to balance the creaminess.
- Anaheim Pepper: Mildly spicy and adds a great depth of flavor.
- Brown Sugar: Adds a subtle sweetness to balance the flavors.
- Ground Cumin and Smoked Paprika: For additional depth of flavor.
- Cilantro: Fresh cilantro for a burst of freshness.
- Jasmine Rice: Fluffy and aromatic, a perfect companion to the coconut chicken.
- Chicken Broth: Enhances the flavor of the rice.
- Olive Oil: For sautéing the chicken and aromatics.
- Salt and Pepper: Basic seasonings to taste.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Coconut Lime Chicken
STEP ONE: Prepare the Chicken
Season chicken thighs with salt, pepper, ground cumin, and smoked paprika.
Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken thighs for 5-7 minutes on each side until browned and cooked through. Remove and set aside.
STEP TWO: Prepare the Aromatics
In the same skillet, add minced garlic and chopped Anaheim pepper. Sauté for 2-3 minutes until fragrant.
STEP THREE: Prepare the Sauce
Add coconut milk, lime juice, lime zest, red pepper flakes, and brown sugar to the skillet. Stir to combine and bring to a simmer for 5-7 minutes until the sauce thickens slightly.
STEP FOUR: Combine and Simmer
Return chicken thighs to the skillet, spooning the sauce over them. Reduce heat to low and simmer for another 10 minutes. Stir in chopped cilantro and adjust seasoning with salt and pepper.
Serve the coconut chicken over jasmine rice, garnished with additional cilantro.
Substitutions & Variations
- Chicken Thighs: Use skinless chicken breasts or tenders for a leaner option.
- Coconut Milk: Substitute with light coconut milk for a lower-calorie version.
- Anaheim Pepper: Replace with bell peppers for a milder flavor.
- Flavor: Add a tablespoon of soy sauce.
- Spice: Increase red pepper flakes for a spicier version or add more peppers.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is not freezer-friendly. Reheat the dish by warming the chicken and sauce together over low heat, adding a splash of water if needed to thin the sauce.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Make sure the skillet is hot before searing the chicken thighs.
✔️ DO Keep the heat at a gentle simmer after coconut milk is added to prevent the sauce from curdling.
Recipe FAQs
Yes, you can make coconut chicken in advance. Prepare the chicken and sauce, then store them separately in the refrigerator for up to 3 days. When ready to serve, reheat the chicken and sauce together on the stovetop over low heat, adding a splash of water if necessary to thin the sauce.
You can substitute chicken thighs with boneless, skinless chicken breasts or chicken tenders. Adjust the cooking time accordingly, as chicken breasts may cook faster than thighs. Ensure the internal temperature reaches 165°F.
To make coconut chicken spicier, you can increase the amount of red pepper flakes or add serrano peppers to the sauce.
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📖 Recipe
Easy Coconut Lime Chicken Recipe
Equipment
- Cast iron skillet
- Medium pot for rice
- Cutting board
- Knife
- Measuring cups and spoons
- Spatula
Ingredients
Coconut Chicken
- 4 chicken thighs
- 1 ½ cups coconut milk
- 1 lime juiced and zested
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes or to taste
- 1 Anaheim pepper chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1-2 tablespoons brown sugar adjust to taste
- 2 tablespoons olive oil
- ¼ cup fresh cilantro chopped (plus extra for garnish)
- salt and pepper to taste
Jasmine Rice
- 2 cups jasmine rice prepared
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium pot, bring 1 cup of chicken broth and 1 cup of water to a boil.
- Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and keep covered.
- Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Season chicken thighs with cumin, paprika, salt, and pepper.
- Add the seasoned chicken thighs and cook for 5-7 minutes on each side, or until they are browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and chopped Anaheim pepper. Sauté for 2-3 minutes until fragrant.
- Add the coconut milk, lime juice and zest, red pepper flakes, and brown sugar. Stir well to combine.
- Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
- Return the chicken thighs to the skillet, spooning the sauce over them. Reduce the heat to low and simmer for another 10 minutes, allowing the flavors to blend together.
- Stir in the chopped cilantro and adjust seasoning with salt and pepper to taste.
- Serve the coconut chicken over jasmine rice, garnished with additional cilantro.
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Notes
- Chicken Thighs: Use skinless chicken breasts or tenders for a leaner option.
- Coconut Milk: Substitute with light coconut milk for a lower-calorie version.
- Anaheim Pepper: Replace with bell peppers for a milder flavor.
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