Coconut Lime Chicken

4.6
(5)
5 Reviews
2 Photos

This saucy coconut lime chicken is a nice way to switch up the usual dinner routine. It's super customizable; and is excellent when served over basmati or jasmine rice.

By
Kim
photo of kim shupe.1x1
Kim
As an Allrecipes Allstar, Kim is an avid member of the Allrecipes community who is a self-taught baker and enjoys experimenting in the kitchen.
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Published on June 26, 2024
overhead view of skillet with chicken in coconut sauce with lime slices
2
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
5
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Ingredients

Original recipe (1X) yields 5 servings

  • 1 tablespoon vegetable oil

  • 5 skinless, boneless chicken thighs

  • 1 1/2 teaspoons paprika

  • 1 teaspoon kosher salt

  • 1 teaspoon onion powder

  • 3/4 teaspoon garlic powder

  • 1/2 teaspoon freshly ground black pepper

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon grated fresh ginger

  • 1 cup low-sodium chicken broth

  • 1 (13 2/3 ounce) can unsweetened coconut milk

  • 1 tablespoon honey, or to taste

  • 2 teaspoons reduced-sodium soy sauce

  • 1 teaspoon Sriracha, or to taste

  • 1 1/2 teaspoons lime zest, or to taste

  • 1/4 cup fresh lime juice, or to taste

  • 1 1/2 teaspoons cornstarch

  • 1 tablespon chopped fresh cilantro, or as needed

  • lime wedges

  • toasted unsweetened coconut flakes (optional)

Directions

  1. Preheat oil in a large skillet over medium heat. Season both sides of the chicken thighs with paprika, salt, onion powder, garlic powder, and black pepper. Place chicken in pan and sear until browned, 6 to 8 minutes. Flip chicken over and cook until browned, 6 to 8 minutes more. Remove chicken to a plate.

  2. Add onion, garlic, and ginger to the skillet. Cook until onion is softened and translucent, 3 to 4 minutes, stirring often. Add in chicken stock, coconut milk, honey, Sriracha, and soy sauce. Bring mixture to a simmer, and reduce heat to low. Cook sauce for 5 minutes, stirring often.

  3. In a small bowl or measuring cup, stir lime juice and cornstarch together. Stir cornstarch mixture and lime zest into the pan, and cook, stirring constantly, until sauce begins to thicken, 5 to 8 minutes. Taste sauce, and adjust salt, pepper, honey and Sriracha amounts as needed. Add chicken thighs and any accumulated juices back to the skillet. Continue cooking until chicken is heated and cooked through, 5 to 10 minutes more.

  4. To serve, sprinkle fresh cilantro over the chicken, and squeeze more fresh lime juice over the top if desired. Sprinkle with toasted coconut, if desired.

Nutrition Facts (per serving)

409 Calories
25g Fat
13g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 409
% Daily Value *
Total Fat 25g 31%
Saturated Fat 8g 38%
Cholesterol 194mg 65%
Sodium 637mg 28%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 38g 76%
Vitamin C 15mg 16%
Calcium 47mg 4%
Iron 2mg 14%
Potassium 581mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.