Coconut Lime Chicken
Quick and delicious Coconut Lime Chicken in a creamy coconut sauce with lime and garlic. Ready in under 20 minutes, perfect for weeknight dinners!
Servings: 4
Calories: 138kcal
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.
Notes
To store Coconut Lime Chicken, place leftovers in an airtight container and refrigerate for 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
To reheat from the fridge, warm the chicken in a pan over medium heat, covered, for 10-12 minutes until heated through. If reheating from frozen, let it thaw in the refrigerator overnight first, then reheat in a pan as above. If the sauce appears to separate, whisk in a teaspoon of water or cornstarch to bring it back together.
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.
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.
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.
Nutrition
Calories: 138kcal | Carbohydrates: 11g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 694mg | Potassium: 260mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 32IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg
