Description
This easy coconut lime chicken is a delicious way to make chicken dinners more exciting. Tender chicken thighs are cooked in a creamy coconut milk sauce flavored with fresh lime, garlic, and ginger. It’s rich, tangy, and full of flavor, and comes together in one pan, making it a simple yet flavorful weeknight dinner. Gluten-free and dairy-free too.
Ingredients
- 6 boneless, skinless chicken thighs
- Salt, to taste
- 2 teaspoons ground paprika
- 1/2 medium onion, finely chopped
- 1 garlic clove, minced
- 2 teaspoons fresh ginger, grated
- 1/2 cup chicken broth
- 1 1/4 cups full-fat coconut milk
- 1 tablespoon gluten-free soy sauce (tamari sauce)
- Juice of 1/2 lime
- Zest of 1 lime
- Fresh red chilli pepper, sliced for garnish
- Fresh lime slices, for serving
- Fresh cilantro, chopped, for serving
Instructions
- Season Chicken: Place the chicken thighs in a bowl and season them on both sides with salt and paprika.
- Sear Chicken Thighs: Heat a large skillet over high heat. Once the skillet is hot, add the chicken thighs and cook for 4 minutes per side, until lightly browned. Remove the chicken from the skillet, place it on a plate and set aside.
- Sauté Onions, Garlic & Ginger: In the same skillet add the chopped onion, minced garlic and grated ginger, cook for a few minutes until well browned.
- Add Broth, Coconut Milk, Soy Sauce, Lime Juice & Zest : Add the chicken broth, full-fat coconut milk, gluten-free soy sauce (tamari sauce), lime juice and lime zest. Stir gently to combine everything.
- Return Chicken to Skillet: Return the chicken to the skillet, reduce the heat to medium-low, cover and simmer for about 20 to 25 minutes or until the chicken is fully cooked and tender. Taste the sauce and adjust the salt if needed.
- Garnish & Serve: Garnish with fresh cilantro, lime slices and red chilli slices. Serve with rice, vegetables or potatoes.
Notes
Chicken: I used boneless, skinless chicken thighs, but you can also use chicken breasts if you prefer.
Paprika: I added ground paprika for a kick of heat. Feel free to add more or less depending on how much heat you can tolerate.
Onion: I used yellow onion, but red onion or white onion will work too.
Ginger & Garlic: The combination of freshly grated ginger and fresh minced garlic really adds depth to the dish, so definitely make sure to add them in.
Chicken Broth: You can use chicken broth or chicken stock. If you are Celiac or gluten-intolerant, make sure to use gluten-free chicken broth.
Coconut Milk: I recommend using full-fat coconut milk for a creamier texture.
Soy Sauce: I used gluten-free soy sauce (also known as gluten-free tamari sauce) to keep this recipe gluten-free. Alternatively, you may use coconut aminos instead. Or if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
Lime: Fresh lime juice and zest are key ingredients in this coconut and lime chicken recipe, so definitely don’t leave them out.
Cilantro: Garnishing with fresh cilantro really enhances the Asian flavors of this dish as well as gives it a nice pop of color. If you don’t have cilantro, you can use fresh parsley instead.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Asian, chicken, Main Dishes
- Method: Stovetop
- Cuisine: Asian
