Coconut Lime Chicken
If you’re looking for a quick, tropical-inspired meal that’s bursting with flavor, this Coconut Lime Chicken is for you. In less than 20 minutes, you can enjoy a dish that brings together creamy coconut milk, fresh lime, and a hint of heat from sriracha. This recipe makes for a perfect weeknight dinner or an easy meal to impress guests.
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Why I Love Making This Coconut Lime Chicken
- Quick and Easy: This recipe takes just 15 minutes to prepare, making it perfect for busy nights when you want a flavorful meal without a lot of fuss.
- One-Pan Convenience: Fewer dishes mean less cleanup.
- Dump and Go Slow Cooker Version: This recipe is the perfect dump and go dinner.
- Flavors: The combination of creamy coconut milk, fresh lime, and a hint of sriracha gives it a vibrant, fresh taste that’s both refreshing and satisfying.
- Customizable Heat Level: The recipe is adaptable, so you can adjust the sriracha to suit your preference, whether you want a mild hint of spice or a bolder kick. This makes it easy to make kid-friendly.
- Versatile Pairings: It pairs well with rice, potatoes, or bread and complements a variety of vegetables, making it easy to create a complete, balanced meal with ingredients you already love.
Want more simple dinner recipes made with fresh, whole-food ingredients? Try my Longhorn parmesan chicken, panko-crusted chicken breast, marry me chicken orzo (one-pan or slow cooker), stovetop bacon mac and cheese, chicken ricotta meatballs with spinach alfredo sauce, chicken paprikash, chicken butter meatballs, and sheet pan curried chicken.
Kitchen Equipment
- Large Pan or Skillet: A heavy-bottomed pan like a cast iron skillet is best.
- Measuring Cups and Spoons
- Whisk
- Microplane or Zester
- Cutting Board and Knife
- Instant-Read Thermometer: Optional but helpful for ensuring the chicken reaches an internal temperature of 165°F.
- Rice Cooker or Saucepan (optional): If you’re serving the chicken with rice, a rice cooker or a saucepan is handy for preparing it alongside the main dish.
Ingredient Notes, Variations, & Substitutions
Chicken: I’m using boneless, skinless chicken breast in the photos. You can use any chicken you prefer. My favorite is bone-in, skin-on chicken thighs for the most flavor. Sear any skin-on chicken skin-side down for at least 5 minutes or until the skin gets crispy and golden brown.
Coconut Milk: Use full-fat coconut milk for a thick sauce.
Brown Sugar: I prefer to use honey or maple syrup. Coconut sugar is another option.
Worcestershire Sauce: You can use fish sauce instead.
Sriracha: Adjust as you like or leave it out entirely.
Spices & Seasonings & Flavor: Simple pepper and onion powder are used here, feel free to use fresh onion or shallot, finely diced, and allowed to cook until golden brown. It takes a little more time and effort but makes the recipe even more delicious.
Recipe Instructions & Step-by-Step Process Photos
Step 1:
Season the chicken with salt and pepper and set it aside.
Start by heating up a large pan over medium or medium-high heat until ripping hot. Place the chicken in the pan and sear for about 3-5 minutes on each side, or until the outside is golden brown and develops a crust. Once done, remove the chicken from the pan and set it aside on a plate.
Step 2:
In the same pan, add the seasonings, coconut milk, honey, lime zest, lime juice, garlic, ginger, Worcestershire sauce, and sriracha. Whisk everything together until it’s well combined and slightly bubbly. Nestle the chicken back into the sauce, ensuring each filet is covered.
Step 3:
Let the chicken cook in the sauce for another 5-7 minutes, until the sauce has slightly thickened and the chicken reaches an internal temperature of 165°F.
To serve, spoon the chicken and sauce over a bed of rice and sprinkle with fresh chopped cilantro if desired.
How to Make This Coconut Lime Chicken in the Slow Cooker
If you’re looking for a hands off approach to this recipe, look no further than your crockpot. This recipe is the perfect dump and go recipe. Add everything to the crockpot and give it a good stir. Cook on high for 3-4 hours or low for 5-6 hours. It’s recommended (but optional) to still sear your chicken first.
That’s it!
What to Serve With This Recipe
- Rice: White or brown rice soaks up the sauce perfectly. Add extra cilantro and lime for even more flavor. Cook the rice in a combination of bone broth and coconut milk and then add fresh cilantro and lime juice and zest at the end.
- Potatoes: Roasted or mashed potatoes provide a hearty side.
- Bread: Naan or any crusty bread works well to mop up the sauce too.
- Vegetables: Green beans, peas, or stir-fried veggies add color and balance to the plate.
Equipment
- Large Pan or Skillet: A heavy-bottomed pan like a cast iron skillet is best.
- Measuring cups and spoons
- Whisk
- Microplane or Zester
- Cutting Board and Knife
- Instant-Read Thermometer Optional but helpful for ensuring the chicken reaches an internal temperature of 165° F.
- Rice Cooker or Saucepan (Osptional) If you’re serving the chicken with rice, a rice cooker or a saucepan is handy for preparing it alongside the main dish.
Ingredients
- 1 tablespoon fat or oil
- 2 boneless skinless chicken breasts cut in half to make 4 filets
- 1 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 1 15 oz can coconut milk use full-fat coconut milk for best results
- 2 tablespoons honey or brown sugar, coconut sugar, or maple syrup
- 2 teaspoons lime zest about 1 lime
- 2 tablespoons lime juice about 1 lime
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon Worcestershire sauce or fish sauce
- 1 teaspoon sriracha adjust to taste or leave out
- 1 Tablespoon cilantro chopped (optional garnish)
- Rice for serving
Instructions
- In a large pan over medium heat, add your oil or fat and allow it to heat for 30 seconds to a minute until it becomes shiny and moves easily about the pan. You want a ripping hot pan to sear the chicken.
- While the pan heats, season both sides of your chicken with salt and pepper.
- Sear the chicken for 5 minutes on each side or until golden brown .
- Remove the chicken from the pan and set aside.
- To the pan, add the dry seasonings, coconut milk, honey, lime zest, lime juice, garlic, ginger, Worcestershire sauce, and sriracha whisking to combine.
- Nestle the chicken back into the sauce and cook for another 5-7 minutes until the sauce is slightly reduced and the chicken has reached 165°F.
- Garnish with chopped cilantro and serve warm over rice.
