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Coconut Lime Chicken

Coconut lime chicken with tender thighs cooked in a silky golden coconut-lime sauce, finished with fresh lime zest and cilantro. Sear skin until crisp, then simmer until the sauce thickens and clings to the chicken for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Use thighs with skin for best crisping.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp turmeric To taste.
Aromatics & sauce
  • 2 tbsp coconut oil For searing.
  • 1 onion Finely diced.
  • 4 cloves garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 can (13.5 oz) full-fat coconut milk Shake well before using.
  • 0.5 cup chicken broth Low-sodium if desired.
  • 1 tbsp soy sauce Adds savory depth.
  • 1 tbsp lime juice Add at the end.
  • 1 tsp lime zest Add at the end for aroma.
To serve
  • 1 fresh cilantro Chopped or whole leaves for garnish.
  • 1 lime wedges Serve alongside.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Season & sear
  1. Season the chicken thighs with salt, pepper, garlic powder, and turmeric to coat evenly.
  2. Heat coconut oil in a large skillet over medium-high heat and sear the chicken skin-side down for 6-7 minutes until the skin is golden and crispy.
  3. Flip the chicken and sear for 3 more minutes, then remove to a plate.
Build the sauce
  1. In the same skillet, cook the diced onion for 3 minutes, then add the minced garlic and grated ginger and cook for 1 minute.
  2. Pour in the full-fat coconut milk and chicken broth, stir in soy sauce, and bring the mixture to a simmer.
  3. Return the chicken skin-side up to the skillet, cover, and simmer over medium-low for 18-20 minutes until the internal temperature reaches 165°F.
Finish & serve
  1. Stir in the lime juice and lime zest, then cook for 1-2 minutes more until the sauce looks silky and lightly thickened.
  2. Garnish with fresh cilantro and serve over jasmine rice with lime wedges.

Notes

Pro tip: keep the sauce at a gentle simmer once the chicken is back in—too vigorous can thin it out. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because coconut sauce texture can break after thawing. Dietary swap: use gluten-free soy sauce if you need gluten-free.