Coconut Lime Chicken (Printable version)

Tender chicken in creamy coconut-lime sauce with aromatic garlic and ginger

# Ingredient list:

→ 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 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

# Directions:

01 - Season chicken breasts generously with salt and pepper on both sides, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 2-3 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - In the same skillet, add minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 - Pour in coconut milk, lime zest, lime juice, soy sauce, honey, and chili flakes. Stir well to combine all ingredients and bring to a gentle simmer.
05 - Return chicken breasts to the skillet. Reduce heat to medium-low, cover, and simmer for 15-18 minutes until chicken is cooked through (internal temperature reaches 165°F).
06 - Remove lid and simmer uncovered for 2-3 minutes to allow sauce to thicken slightly.
07 - Plate chicken with sauce spooned generously over the top. Garnish with fresh chopped cilantro and lime wedges.

# Expert Tips:

01 -
  • The sauce transforms into this velvety, dreamy consistency that clings perfectly to every bite of chicken
  • It comes together in under 40 minutes but tastes like something you'd order at a fancy fusion restaurant
  • The balance of tangy lime and creamy coconut hits every single craving at once
02 -
  • Coconut milk can separate if you boil it too hard, so keep the simmer gentle once the chicken goes back in
  • The sauce will continue thickening off the heat, so do not reduce it too much or it will become pasty
03 -
  • Room temperature coconut milk incorporates more smoothly than cold
  • Grate your lime zest before juicing, it is much harder to zest a squeezed lime

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