Coconut Lime Chicken (Printable Version)

Juicy chicken in a creamy coconut-lime sauce with garlic, ginger, and cilantro.

# What You 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 - 1 can (13.5 ounces) full-fat coconut milk
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:

01 - Season chicken breasts evenly with salt and black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 2 to 3 minutes per side until golden brown. Remove chicken and set aside.
03 - In the same skillet, add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
04 - Pour in coconut milk, lime zest, lime juice, soy sauce, honey, and chili flakes. Stir well to combine.
05 - Return chicken breasts to the skillet. Reduce heat to medium-low, cover, and simmer for 15 to 18 minutes until chicken reaches internal temperature of 165°F.
06 - Remove lid and simmer uncovered for 2 to 3 minutes to slightly thicken the sauce.
07 - Plate chicken with sauce spooned over the top. Garnish with fresh cilantro and lime wedges.

# Expert Tips:

01 -
  • The sauce is incredibly luxurious but comes together in under 40 minutes
  • One pan means less cleanup and more flavor infusion
  • The combination of creamy coconut and bright lime feels like something youd order at a restaurant
02 -
  • Full-fat coconut milk is non-negotiable here, light versions wont give you that velvety texture
  • Let the sauce reduce uncovered at the end for the perfect consistency
  • Fresh lime juice makes a huge difference compared to bottled
03 -
  • Pat the chicken completely dry before seasoning for the best sear
  • Dont let the garlic and ginger brown, they should just become fragrant
  • Use a microplane for the lime zest to avoid bitter white pith

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