One Pan Coconut Lime Chicken
This One Pan Coconut Lime Chicken brings together the rich creaminess of coconut milk, the brightness of fresh lime, and the subtle kick of spice into one irresistible meal.
Ingredients
For the Chicken:
- 8 chicken thighs skinless and boneless
- 2 tsp sea salt flakes
- 1 tsp ground pepper
- 1 tbsp flour can use gluten-free flour
- 1 tsp sweet paprika optional, for color and warmth
- 1 tbsp coconut oil
- 1 tbsp light olive oil or rapeseed oil
For the Sauce:
- 2 tbsp lime juice freshly squeezed
- 3 garlic cloves minced
- 1 tbsp minced ginger fresh for best flavor
- 1 green jalapeño finely diced (adjust to taste)
- 2 shallots finely diced
- 1 tbsp tomato paste purée
- 1 tsp Sriracha or more to taste
- 2 tbsp light soy sauce or tamari for gluten-free option
- 400 g 14 oz full-fat coconut milk
- 3 tbsp coconut cream optional, for extra richness
- Zest of 1 lime
- Substitutions: You can use chicken breast if you prefer though thighs stay more tender. Swap jalapeño with red chili for a different heat profile. Greek yogurt isn’t recommended here due to the high heat but works as a topping.
Instructions
Season and Dredge the Chicken
- Pat the chicken thighs dry with a paper towel. In a bowl, mix the salt, pepper, flour, and paprika. Lightly dredge the chicken in the mixture. Tip: Dredging helps create a light crust that locks in moisture and enhances browning.
Sear the Chicken
- Heat the coconut oil and olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and sear for 4–5 minutes on each side until golden. Remove and set aside. Tip: Don’t overcrowd the pan; sear in batches if needed to maintain heat and color.
Sauté Aromatics
- In the same pan, reduce heat to medium. Add shallots, garlic, ginger, and jalapeño. Sauté for 2–3 minutes until fragrant and soft. Tip: Stir constantly to prevent garlic from burning, which can make the sauce bitter.
Build the Sauce
- Add the tomato paste, Sriracha, and soy sauce. Stir for a minute to caramelize slightly, then pour in the coconut milk, coconut cream (if using), lime juice, and lime zest. Tip: Scrape the bottom of the pan to lift up any flavorful bits stuck from searing.
Simmer the Chicken
- Return the chicken to the pan, nestling it into the sauce. Cover and simmer on low for 15–18 minutes, until the chicken is cooked through and tender. Tip: Internal temperature should reach 75°C (165°F) for doneness.
Adjust Seasoning and Serve
- Taste the sauce and adjust salt, spice, or lime to your liking. Serve hot, garnished with extra lime zest or chopped cilantro. Tip: For a thicker sauce, simmer uncovered for the last 5 minutes.
Notes
Make Your Own Buttermilk Substitute: If you'd like to add tang but don’t have lime juice, mix milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes.
Control the Heat: If serving to children or spice-sensitive guests, omit the jalapeño and Sriracha. You can always offer hot sauce on the side.
Use Full-Fat Coconut Milk: For best results, use full-fat coconut milk—not the light version. It gives the sauce its creamy, velvety texture.
Avoid Overcooking the Chicken: Boneless thighs cook quickly; check for doneness after 15 minutes to avoid drying them out.
Add Veggies: Bulk up the dish with spinach, red bell peppers, or snap peas—add during the last 5 minutes of simmering.