Coconut Lime Chicken (Print)

Tender chicken in a creamy coconut-lime sauce infused with aromatic garlic, ginger, and fresh cilantro.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (approximately 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 - 13.5 ounces (1 can) full-fat coconut milk
08 - Zest of 1 lime
09 - Juice of 2 limes
10 - 2 tablespoons gluten-free soy sauce
11 - 1 tablespoon honey or pure maple syrup
12 - 1/2 teaspoon red pepper flakes (optional)

→ Garnish

13 - 2 tablespoons fresh cilantro, chopped
14 - Fresh lime wedges

# How To Make It:

01 - Press salt and black pepper evenly onto both sides of each chicken breast.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 2 to 3 minutes per side until golden brown. Transfer chicken to a plate and set aside.
03 - Add minced garlic and grated ginger to the same skillet. Sauté for 1 minute, stirring constantly, until fragrant but not browned.
04 - Pour in coconut milk, lime zest, lime juice, soy sauce, honey, and red pepper flakes. Whisk thoroughly until fully combined.
05 - Return chicken breasts to the skillet. Reduce heat to medium-low, cover with lid, and simmer for 15 to 18 minutes until chicken reaches an internal temperature of 165°F.
06 - Remove lid and continue simmering uncovered for 2 to 3 minutes, allowing sauce to reduce and thicken slightly.
07 - Transfer chicken to serving plates. Spoon sauce generously over each portion. Garnish with chopped cilantro and fresh lime wedges.

# Expert Advice:

01 -
  • The sauce creates its own luxurious gravy, perfect for spooning over rice
  • One-pan cooking means almost zero cleanup while looking impressive
  • That bright lime cuts through rich coconut for perfectly balanced flavor
02 -
  • Coconut milk can separate if boiled hard, keep the simmer gentle once the sauce comes together
  • Let the chicken rest in the sauce for 5 minutes off heat before serving for extra tenderness
  • The sauce thickens as it stands, don't reduce it too much on the stove
03 -
  • Grate your ginger on a microplane so it almost dissolves into the sauce instead of leaving stringy bits
  • Marinate the chicken in coconut milk and lime for 30 minutes before cooking for next-level flavor penetration

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