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Juicy chicken simmered in creamy coconut lime sauce, topped with scallions, chili flakes, and crushed peanuts.

Coconut Lime Chicken Recipe (Irresistibly Creamy & Tangy)

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A creamy, tangy, and slightly spicy one-skillet chicken dish made with coconut milk, fresh lime, and flavorful aromatics. This recipe is easy, customizable, and ready in under 40 minutes — perfect for weeknights or weekend meals with tropical flair.

  • Total Time: 35 minutes
  • Yield: 4–6 servings

Ingredients

Scale

For the Chicken:

  • 8 boneless, skinless chicken thighs

  • 2 tsp sea salt flakes

  • 1 tsp ground black pepper

  • 1 tbsp all-purpose flour (or gluten-free flour)

  • 1 tsp sweet paprika (optional)

For the Sauce:

  • 1 tbsp coconut oil

  • 1 tbsp olive oil (or rapeseed oil)

  • 2 tbsp fresh lime juice

  • Zest of 1 lime

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, minced

  • 1 green jalapeño, finely diced

  • 2 shallots, finely diced

  • 1 tbsp tomato paste

  • 1 tsp sriracha (adjust to taste)

  • 2 tbsp light soy sauce

  • 1 can (14 oz / 400 ml) full-fat coconut milk

  • 3 tbsp coconut cream (optional for extra richness)

For Garnish & Serving:

  • 2 tbsp chopped salted peanuts

  • 5 spring onions, finely diced

  • Red pepper flakes (to taste)

  • Fresh cilantro (chopped)

  • Lime wedges (for serving)

Instructions

  1. Prep the Chicken: Trim excess fat from chicken thighs. Pat dry. Season both sides with sea salt, pepper, and paprika. Lightly dust with flour.

  2. Sear the Chicken: In a large skillet, heat coconut oil and olive oil over medium-high heat. Sear chicken thighs for 3–4 minutes per side until golden brown. Remove and set aside.

  3. Deglaze the Pan: Lower the heat. Add lime juice to the skillet and scrape the browned bits from the bottom with a wooden spoon.

  4. Build the Sauce: Add garlic, ginger, and jalapeño. Sauté for 1 minute. Add shallots and cook until soft, about 2 more minutes. Stir in tomato paste, sriracha, and soy sauce. Cook until combined and aromatic.

  5. Add Coconut Milk & Simmer: Pour in coconut milk and coconut cream. Stir to combine. Return chicken to skillet and add lime zest.

  6. Cook Until Done: Cover the skillet and simmer on low for 12–15 minutes, or until chicken is fully cooked and tender.

  7. Garnish & Serve: Top with chopped peanuts, spring onions, cilantro, and red pepper flakes. Serve with jasmine rice, noodles, or low-carb options like cauliflower rice.

Notes

  • For extra heat, add more sriracha or a pinch of cayenne.

  • Coconut cream enhances the richness but can be skipped for a lighter version.

  • Chicken breasts may be used — butterfly for even cooking and reduce simmer time by 5 minutes.

  • Dish thickens as it sits; add water or broth to thin while reheating.

  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: One-Skillet / Sauté
  • Cuisine: Fusion / Southeast Asian Inspired
  • Diet: Gluten Free

Find it online: https://www.thecookingrecipes.com/coconut-lime-chicken/