I’m sharing my Coconut Lime Chicken, a 30-minute one-pan dish that features skinless boneless chicken thighs in coconut milk and lime and hides an unexpected pantry ingredient that gives the sauce surprising depth.

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I love a recipe that tricks you into thinking it’s complicated. My Coconut Lime Chicken grew out of a lazy Tuesday attempt with skinless boneless chicken thighs and coconut milk, and somehow turned into the sort of dish people actually fight over.

It’s creamy, bright and a little unexpected, and I kept one cheeky shortcut that makes the sauce cling to the meat like it’s meant to be there. As someone who writes about Boneless Chicken Thigh Recipes, I still get surprised by how often this one shows up at my table.

Try it once and you’ll understand why seconds are non negotiable.

Ingredients

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bone free chicken thighs bring tender protein, juicy fat and deep comfort to the dish
creamy coconut milk gives rich mouthfeel, saturated fat and a hint of sweet silkiness
lime zest and juice brighten flavors, add vitamin C and lively tangy acidity
fresh ginger adds warm heat, anti inflammatory benefits and a clean spicy snap
garlic brings savory umami, tiny immune boosting perks and a punchy aromatic edge
a little brown sugar or honey balances lime, adds quick carbs and gentle caramel sweetness
fresh cilantro and green onion finish bright, add fiber, micronutrients and grassy lift

Ingredient Quantities

1 1/2 pounds skinless boneless chicken thighs (about 6, give or take)

Salt and freshly ground black pepper, to taste

2 tablespoons vegetable oil or other neutral oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 (13.5 ounce) can full fat coconut milk

1/2 cup low sodium chicken broth

Zest of 1 lime

2 tablespoons fresh lime juice (about 1 to 2 limes)

1 tablespoon brown sugar or honey

1/4 teaspoon red pepper flakes (optional)

1 teaspoon cornstarch (optional, for thickening)

1/4 cup fresh cilantro, chopped

2 green onions, thinly sliced (optional)

How to Make this

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1. Pat the 1 1/2 pounds skinless and boneless chicken thighs dry with paper towels, season both sides with salt and freshly ground black pepper.

2. Heat 2 tablespoons vegetable oil in a large skillet over medium high heat until shimmering but not smoking. Sear the thighs 3 to 4 minutes per side until golden brown, work in batches if needed so you dont crowd the pan. Transfer chicken to a plate.

3. Lower heat to medium and add the finely chopped medium yellow onion to the same skillet. Sauté about 3 to 4 minutes until soft, then stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger and cook 30 to 45 seconds until fragrant.

4. Pour in 1/2 cup low sodium chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add 1 (1
3.5 ounce) can full fat coconut milk, the zest of 1 lime, 2 tablespoons fresh lime juice, and 1 tablespoon brown sugar or honey. Stir to combine and bring to a gentle simmer.

5. Sprinkle in 1/4 teaspoon red pepper flakes if using, then nestle the seared chicken thighs back into the sauce along with any juices on the plate. Reduce heat to medium low and simmer uncovered about 10 to 12 minutes until chicken is cooked through and tender, flipping once so both sides soak up the sauce.

6. If you like a thicker sauce, mix 1 teaspoon cornstarch with about 1 tablespoon cold water until smooth, then stir that slurry into the simmering sauce and cook 1 to 2 minutes until the sauce thickens. If it gets too thick loosen with a splash more chicken broth.

7. Taste and adjust seasoning with more salt, pepper or lime juice if needed. Turn off the heat and stir in 1/4 cup chopped fresh cilantro and the thinly sliced 2 green onions if using.

8. Let the chicken rest in the sauce for a minute or two so flavors meld, then serve straight from the pan spooning plenty of the creamy coconut lime sauce over each piece. Quick tips: patting chicken dry helps get a better sear, full fat coconut milk gives the creamiest sauce, and dont skip the lime zest it really brightens the whole dish.

Equipment Needed

1. Large heavy bottom skillet or frying pan 10 to 12 inch
2. Tongs for flipping the chicken
3. Paper towels for patting chicken dry
4. Cutting board
5. Sharp chef knife
6. Wooden spoon or heatproof spatula for scraping browned bits
7. Measuring cups and measuring spoons dont skip accuracy
8. Small bowl plus fork or mini whisk for the cornstarch slurry
9. Can opener
10. Microplane or fine grater for lime zest youll thank me later

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes you can use breasts, but they cook faster and dry out easier. Sear them quick on both sides then simmer 6 to 10 minutes until internal temp hits 165 F. Thighs are more forgiving, but breasts work fine if you watch the time.

Q: How do I thicken the coconut lime sauce? A: Make a cornstarch slurry by mixing about 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the simmering sauce and cook 1 to 2 minutes until it thickens. Or simmer the sauce longer to reduce it, or add less broth up front.

Q: Can I use light coconut milk or a substitute? A: Full fat coconut milk gives the best creamy texture and flavor. Light coconut milk will be thinner and less rich, but it works. You can also use coconut cream for extra richness, or a mix of regular milk and a little coconut extract if needed, but the flavor will change.

Q: How should I store and reheat leftovers? A: Cool completely, store in an airtight container in the fridge 3 to 4 days, or freeze up to 2 to 3 months. Reheat gently on the stove over low heat with a splash of broth or water because coconut can firm up when cold. If frozen thaw overnight in the fridge first.

Q: How do I adjust the spice and sweetness? A: For more heat add extra red pepper flakes or a squirt of sriracha, for milder just skip the flakes. If it tastes too tart add a little more brown sugar or honey a teaspoon at a time until balanced. Lime zest plus juice gives bright acidity so adjust sugar to taste.

Q: Any easy tips for better flavor? A: Sear the chicken in batches so it browns, don’t overcrowd the pan, it really adds flavor. Saute the onion until soft and slightly caramelized, and add ginger and garlic last so they dont burn. Finish with fresh cilantro and sliced green onions for brightness, and always taste for salt before serving.

Coconut Lime Chicken Recipe Substitutions and Variations

Chicken thighs: boneless skinless chicken breasts (slice thinner so they cook evenly, cook to 165°F), extra-firm tofu (press, cube, pan-fry till golden then simmer in sauce), or shrimp (use by weight, add at the end and cook 2 to 4 minutes).
Coconut milk: light coconut milk for fewer calories, or coconut cream diluted 1:1 with water if you want it richer or thinner; as a last resort unsweetened almond milk plus 1 teaspoon coconut extract for the flavor.
Lime juice: fresh lemon juice if you’re out of limes, or 1 teaspoon rice vinegar plus a bit of lime zest to mimic brightness; bottled lime juice works too in a pinch.
Cornstarch (thickener): arrowroot powder 1:1 (mix cold first and add near the end and don’t boil long), or all-purpose flour (use about double the cornstarch amount and cook longer to remove raw taste).

Pro Tips

1. Pat the chicken really dry before you sear it and don’t crowd the pan. If you pile pieces together they just steam not brown, so work in small batches and wait till the oil’s shimmering.

2. Go with full fat coconut milk for a silky sauce, and don’t skip the lime zest, it actually brightens everything. Add the lime juice at the end and taste, you might want a touch more to balance sweetness.

3. After searing, pour a little broth in and scrape up those browned bits, that’s where most of the flavor hides. Taste the sauce as it simmers and tweak salt and acid, little adjustments make a big difference.

4. If you need thicker sauce mix a teaspoon of cornstarch with cold water and stir it in slowly, add a bit at a time so you don’t overdo it. If it gets too thick loosen with more broth, and finish with cilantro and green onions off the heat so they keep their fresh pop.

Coconut Lime Chicken Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

669

kcal

Equipment: 1. Large heavy bottom skillet or frying pan 10 to 12 inch
2. Tongs for flipping the chicken
3. Paper towels for patting chicken dry
4. Cutting board
5. Sharp chef knife
6. Wooden spoon or heatproof spatula for scraping browned bits
7. Measuring cups and measuring spoons dont skip accuracy
8. Small bowl plus fork or mini whisk for the cornstarch slurry
9. Can opener
10. Microplane or fine grater for lime zest youll thank me later

Ingredients

1 1/2 pounds skinless boneless chicken thighs (about 6, give or take)
Salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil or other neutral oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 (13.5 ounce) can full fat coconut milk
1/2 cup low sodium chicken broth
Zest of 1 lime
2 tablespoons fresh lime juice (about 1 to 2 limes)
1 tablespoon brown sugar or honey
1/4 teaspoon red pepper flakes (optional)
1 teaspoon cornstarch (optional, for thickening)
1/4 cup fresh cilantro, chopped
2 green onions, thinly sliced (optional)

Directions

Pat the 1 1/2 pounds skinless and boneless chicken thighs dry with paper towels, season both sides with salt and freshly ground black pepper.
Heat 2 tablespoons vegetable oil in a large skillet over medium high heat until shimmering but not smoking. Sear the thighs 3 to 4 minutes per side until golden brown, work in batches if needed so you dont crowd the pan. Transfer chicken to a plate.
Lower heat to medium and add the finely chopped medium yellow onion to the same skillet. Sauté about 3 to 4 minutes until soft, then stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger and cook 30 to 45 seconds until fragrant.
Pour in 1/2 cup low sodium chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add 1 (1
5 ounce) can full fat coconut milk, the zest of 1 lime, 2 tablespoons fresh lime juice, and 1 tablespoon brown sugar or honey. Stir to combine and bring to a gentle simmer.
Sprinkle in 1/4 teaspoon red pepper flakes if using, then nestle the seared chicken thighs back into the sauce along with any juices on the plate. Reduce heat to medium low and simmer uncovered about 10 to 12 minutes until chicken is cooked through and tender, flipping once so both sides soak up the sauce.
If you like a thicker sauce, mix 1 teaspoon cornstarch with about 1 tablespoon cold water until smooth, then stir that slurry into the simmering sauce and cook 1 to 2 minutes until the sauce thickens. If it gets too thick loosen with a splash more chicken broth.
Taste and adjust seasoning with more salt, pepper or lime juice if needed. Turn off the heat and stir in 1/4 cup chopped fresh cilantro and the thinly sliced 2 green onions if using.
Let the chicken rest in the sauce for a minute or two so flavors meld, then serve straight from the pan spooning plenty of the creamy coconut lime sauce over each piece. Quick tips: patting chicken dry helps get a better sear, full fat coconut milk gives the creamiest sauce, and dont skip the lime zest it really brightens the whole dish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 340g
Total number of serves: 4
Calories: 669kcal
Fat: 47g
Saturated Fat: 25.8g
Trans Fat: 0.1g
Polyunsaturated: 9.2g
Monounsaturated: 12g
Cholesterol: 161mg
Sodium: 160mg
Potassium: 692mg
Carbohydrates: 12g
Fiber: 0.5g
Sugar: 5.5g
Protein: 46g
Vitamin A: 300IU
Vitamin C: 10mg
Calcium: 64mg
Iron: 2.6mg

Coconut Lime Chicken Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Coconut Lime Chicken Recipe Substitutions and Variations

Pro Tips