Coconut Lime Chicken

Put the lime in the coconut and make this delicious one pan chicken dish! This Thai-inspired recipe is easy and quick, cooks all in one pan and will make your taste buds dance with pleasure!

If you have seen coconut lime braised chicken doing the rounds on social media this year, this is my one-pan take on it. The secret is that light dusting of flour before searing – it gives the chicken a golden crust and quietly thickens the sauce as it braises, so you get a silky coconut sauce without any extra steps. And because the sauce is mild, it is easy to turn the heat up or down for everyone at the table.

It is a hit with our whole family, fussy kids included, so I know you will love it too. That creamy coconut sauce is, mmm-mmm-mmm, chef’s kiss! I found myself “tasting it” a few too many times, to make sure it was delicious you understand. Quality control is very important to me.

Coconut Lime Chicken Ingredients

More good news – you don’t need to have a pantry full of exotic spices to make this recipe. The ingredients list is mercifully short but each item on the list brings on the flavor. Let’s take a look at what you will need to add on your grocery list:

• Chicken thighs: I have used skinless and boneless chicken thighs as they cook quickly and are (bonus) inexpensive. You can use skin-on and bone-in chicken if you prefer, adding a few minutes to the cooking time.
• Salt, pepper, flour and a little paprika* to season the chicken. The paprika sticks out like a sore thumb in this Asian fusion recipe so I am going to call it optional!
• Coconut oil or neutral cooking oil to pan fry the chicken.
• Lime: the juice and zest balance the creaminess of the sauce while soy sauce adds our salty / umami element. Keep an extra lime for squeezing over at the end.
• Freshly minced garlic, ginger, jalapeno and shallots.
• A little Sriracha and tomato paste (tomato purée) for color and a hint of spice. Swap: several readers use 1–2 tbsp Thai red curry paste in place of both, and love it.
• Coconut milk: full-fat coconut milk and coconut cream make up our braising liquid and sauce. Light coconut milk gives a thinner sauce that is more likely to split. Can’t find coconut cream? Leave it out, or use a second can of full-fat coconut milk and simmer a few minutes longer.
• Green onions (spring onions), chopped peanuts, cilantro (coriander) and chili to serve.

How to make Coconut Lime Chicken

• Trim the chicken thighs of any fat and pat dry. Season with salt, pepper, paprika if using and lightly dust with a little flour on both sides.
• Add the lime juice to the hot pan and use a wooden spoon to scrape any browned bits stuck to the bottom loose (that’s where the tasty is!). Turn the heat down and add the garlic, ginger and diced jalapeno. Stir in the shallots, cook for a couple of minutes then add the tomato paste, Sriracha and soy sauce.
• Pour the coconut milk and cream into the pan and give everything a good stir. Place the chicken thighs back into the pan, add the lime zest and cover with a lid. Simmer over low heat for 10–15 minutes, or until the chicken reaches 165°F (74°C) on an instant-read thermometer. Keep it at a gentle simmer rather than a rolling boil – this keeps the coconut sauce smooth and stops it from splitting.
• Taste the sauce and add a squeeze of lime if you’d like it brighter. Garnish the dish with finely chopped green onions (spring onions), peanuts and cilantro (coriander) plus some chopped chili or red pepper flakes for a bit of spice.

Recipe Tips, Notes & Variations

• Using Chicken Breasts – you can replace the chicken thighs with chicken breasts, no problem! You may want to butterfly the chicken breasts first so that they cook quickly and evenly. To do this you have to slice through the side of the chicken without cutting all the way through. Open up the chicken breast and press it flat before cooking. Thin-sliced chicken breasts (cutlets) work well too – just check them after 8 minutes of simmering so they don’t dry out.
• Using bone-in, skin-on thighs – sear them skin side down until deeply golden and add 10–15 minutes to the simmering time. One reader bought skin-on thighs, removed the skin and fried it until crisp to crumble over the top – a brilliant garnish.
• Thai red curry paste version – replace the tomato paste and Sriracha with 1–2 tbsp Thai red curry paste (and a splash of fish sauce, if you like). It is the most popular reader swap on this recipe.
• Adding vegetables – we should all be eating a variety of different veggies and you can sneak a few into this coconut lime chicken dish! Edamame beans, peas and green beans all cook quickly so they can be added into the sauce just a few minutes before the end of the cooking time. You could also stir in a couple of handfuls of baby spinach for the last few minutes.
• Control the heat! – this is a mild tasting dish that balances the creamy sweetness of the coconut with the acidity of the lime juice. If you would like to add a bit more spice you can increase the amount of Sriracha and add a pinch red pepper flakes when serving.
• Serving suggestions – coconut lime chicken is delicious served with jasmine rice, my easy coconut rice or coconut brown rice with ginger and lime, or with rice noodles to soak up the sauce. Want to keep the dish strictly low-carb? Add a side of steamed spinach, broccoli or green beans, roasted butternut squash, or serve it over cauliflower rice.
• Storing and reheating instructions – store leftovers in an airtight container in the fridge for up to three days. Reheat in a pan until the sauce is bubbling and hot all the way through. If the sauce is too thick you can add a little water to thin it out. To freeze, cool completely and freeze for up to 3 months; thaw overnight in the fridge. Coconut sauces can look a little grainy after freezing – a good stir as it reheats brings it back together.

This was a huge hit with my whole family, including our small children. My husband said this was one of the best coconut chicken dishes he has ever had. The kids especially enjoyed sprinkling all of the toppings over their bowls! Alexis, from comments.

Can I bake coconut lime chicken in the oven?

Yes. Sear the chicken and make the sauce in an oven-safe pan, nestle the chicken back in, then bake uncovered at 375°F (190°C) for 20–25 minutes, until the chicken reaches 165°F (74°C). Full-fat coconut milk holds together well at this gentle heat.

Can I use Thai red curry paste instead of tomato paste and Sriracha?

Yes, and many readers do. Use 1–2 tbsp red curry paste in place of both. The flavor becomes more like a Thai curry, and a splash of fish sauce is a nice addition.

Can I use chicken breasts?

Yes. Butterfly them or use thin-sliced cutlets so they cook quickly and evenly, and take them off the heat as soon as they reach 165°F (74°C).

What if I can’t find coconut cream?

It is optional. Leave it out, or use a second can of full-fat coconut milk and simmer the sauce a few minutes longer.

Can I use light coconut milk?

You can, but the sauce will be thinner and more likely to split. Keep it at a gentle simmer and reduce it a little longer.

Is coconut lime chicken spicy?

It is mild. The heat comes from one jalapeño and a teaspoon of Sriracha, so seed the jalapeño or skip the Sriracha for kids, and add extra chili at the table for everyone else.

Is this recipe gluten free and dairy free?

It is naturally dairy free. For gluten free, use gluten-free flour for dusting and tamari instead of soy sauce.

What does coconut lime chicken taste like?

Creamy and mellow from the coconut milk, bright and zesty from the lime, with savory depth from soy sauce and a gentle warmth from ginger, garlic and chili.

What should I serve with coconut lime chicken?

Jasmine rice, coconut rice or rice noodles are perfect for soaking up the sauce. Add steamed greens, broccoli or roasted butternut squash on the side.

Can I freeze coconut lime chicken?

Yes, for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring well, as the sauce can look slightly grainy after freezing.