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Coconut Lime Chicken

Coconut lime chicken with tender thighs simmered in a creamy coconut milk sauce until it turns silky golden. Finished with lime zest and cilantro for bright, Thai-inspired flavor in one pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs
  • 0.5 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp turmeric to taste
sauce base
  • 2 tbsp coconut oil
  • 1 onion finely diced
  • 4 clove garlic minced
  • 1 tbsp fresh ginger grated
  • 1 can (13.5 oz) full-fat coconut milk
  • 0.5 cup chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp lime zest
to serve
  • 1 fresh cilantro for garnish
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and turmeric until evenly coated.
Sear and brown
  1. Heat coconut oil in a large skillet over medium-high heat and sear the chicken skin-side down for 6-7 minutes until golden and crispy.
  2. Flip the chicken and sear for 3 more minutes, then remove from the skillet.
Build the coconut-lime sauce
  1. Cook the onion in the same skillet for 3 minutes, scraping up browned bits as it softens.
  2. Add garlic and ginger and cook for 1 minute until fragrant.
  3. Pour in the coconut milk and chicken broth, stir in soy sauce, and bring the mixture to a simmer.
Simmer until tender
  1. Return the chicken to the skillet skin-side up, cover, and simmer over medium-low for 18-20 minutes until internal temperature reaches 165°F.
Finish and serve
  1. Stir in lime juice and lime zest, then simmer uncovered for 1-2 minutes so the sauce turns glossy and lightly thickened.
  2. Garnish with fresh cilantro and serve the chicken over jasmine rice with lime wedges.

Notes

For maximum sauce flavor, keep the simmer gentle once the chicken is back in—rapid boiling can thin the coconut sauce. Store leftovers in a sealed container in the refrigerator up to 3 days; reheat in a skillet over low heat until warmed through. This freezes well up to 2 months, though lime zest and cilantro are best added fresh after reheating. For a lighter option, use light coconut milk (the sauce will be less rich and slightly thinner).