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0 from 15 votes

Coconut Lime Chicken

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.

Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Course: Dinner
Cuisine: Asian , Thai

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add canned coconut milk, soy sauce, brown sugar, lime zest, and lime juice. Allow the sauce to begin to thicken for 3-4 minutes.
  4. 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!
  5. 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.