Coconut Lime Chicken (Print Version)

Tender chicken in a rich, tangy coconut-lime sauce with aromatic spices and fresh herbs.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 pounds)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Marinade & Sauce

04 - 1 tablespoon olive oil
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 13.5 ounces (1 can) coconut milk (full-fat)
08 - Zest of 1 lime
09 - Juice of 2 limes
10 - 2 tablespoons soy sauce (gluten-free if needed)
11 - 1 tablespoon honey or maple syrup
12 - 1/2 teaspoon chili flakes (optional)

→ Garnish

13 - 2 tablespoons fresh cilantro, chopped
14 - Lime wedges, for serving

# How-To Steps:

01 - Season the chicken breasts with salt and pepper on both sides, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 2-3 minutes per side until golden brown. Remove chicken and set aside on a plate.
03 - In the same skillet, add garlic and ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 - Pour in coconut milk, lime zest, lime juice, soy sauce, honey, and chili flakes. Stir well to combine all ingredients and bring to a gentle simmer.
05 - Return the chicken breasts to the skillet. Reduce heat to medium-low, cover, and simmer for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.
06 - Remove the lid and simmer uncovered for 2-3 minutes more to allow the sauce to thicken slightly.
07 - Transfer chicken to serving plates and spoon the sauce generously over the top. Garnish with fresh chopped cilantro and lime wedges.

# Expert Tips:

01 -
  • The creamy coconut sauce balances the bright lime acidity in a way that makes everyone ask for seconds
  • It comes together in under 40 minutes but tastes like something from a restaurant
02 -
  • Don't rush the garlic and ginger, they burn quickly and turn bitter which will ruin the delicate sauce
  • The sauce thickens as it cools slightly, so don't over-reduce it or it will become too thick
03 -
  • Use a microplane or fine grater for the ginger to avoid fibrous bits in your smooth sauce
  • If your coconut milk has separated, give the can a good shake or whisk it in the pan before adding other ingredients

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