Coconut Lime Chicken
User Reviews
4.8
15 reviews
Excellent
Coconut Lime Chicken
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This Skillet Coconut Lime Chicken is made with a homemade coconut lime sauce crafted from creamy canned coconut milk, zesty fresh lime juice, and a touch of garlic and ginger and has the perfect sweet, savory, and tangy flavors. It is paired with tender, juicy chicken breasts for a quick, easy, and flavorful one-skillet dinner.
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Ingredients
- 2 lbs. chicken thighs OR chicken breast
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Tablespoons oil
- 1/2 large onion (diced)
- 1 Jalapeño (finely diced)
- 3 garlic cloves (finely diced)
- 1/2 Tablespoon fresh ginger (diced or 1 teaspoon ground ginger)
- 14-ounce can canned coconut milk
- 1 Tablespoon soy sauce
- 2 Tablespoons brown sugar
- lime zest (from one lime)
- 2 Tablespoons fresh lime juice
- cilantro (chopped)
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Instructions
- Generously sprinkle chicken with salt and pepper. The chicken thighs or breasts can be kept whole or cut into small bite-size pieces. Heat a large skillet over medium-high heat. Add oil. Cook the chicken for 2-3 minutes. Remove the chicken from the skillet and place on a plate.
- Reduce heat to medium. Add the onion and jalapeno and cook for 5-6 minutes or until it begins to soften. Add garlic and ginger and cook for 1 minute longer.
- Add canned coconut milk, soy sauce, brown sugar, lime zest, and lime juice. Allow the sauce to begin to thicken for 3-4 minutes.
- Add in chicken and let it cook in the sauce. If the chicken is thicker, it may need time to cook all the way through. You can use a meat thermometer to check to see if the chicken has reached an internal temperature of 165°F. If you overcook the chicken, it can end up dry and rubbery and we want tender and juicy chicken!
- Using a spoon, coat the chicken with the sauce. Taste the sauce and add more salt or soy sauce, as needed. Sprinkle with cilantro and garnish with fresh lime slices.
Notes
- The chicken thighs or breasts can be kept whole or cut into small bite-size pieces.
- Use either chicken thighs or chicken breast in this recipe.
- You can use low-fat canned coconut milk but I do suggest full-fat canned coconut milk for the most velvety, creamiest coconut sauce.
- If you don't like spicy foods, you may omit the jalapeno or use half of a jalapeno.
- I would suggest serving this over rice. You can also serve this with garlic mashed potatoes.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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