Why You’ll Love This Recipe

Exotic Coconut Lime Chicken offers the perfect balance of creamy coconut milk, tangy lime, and aromatic spices. The chicken comes out tender and juicy, with a vibrant sauce that’s bursting with tropical flavor. It’s a quick and easy recipe that’s ideal for those looking for something a little different from their usual chicken dishes. Plus, the ingredients are simple, and the cooking process is straightforward, making this dish perfect for busy weeknights or weekend dinners. The coconut milk adds a silky texture to the sauce, while the lime provides a fresh and zesty kick, making every bite irresistible.

Ingredients

  • 4 boneless, skinless chicken breasts

  • 1 tbsp olive oil or coconut oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 can (14 oz) coconut milk (full-fat for a creamier sauce)

  • Zest and juice of 2 limes

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1/2 tsp turmeric powder (optional for color and flavor)

  • 1/2 tsp ground ginger

  • Salt and pepper, to taste

  • Fresh cilantro, chopped (for garnish)

  • Lime wedges (for serving)

  • Cooked rice or quinoa (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Heat the olive oil (or coconut oil) in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the pan. Cook the chicken for about 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

  2. In the same skillet, add the chopped onion and sauté for 3-4 minutes, until softened and translucent.

  3. Add the minced garlic and cook for another 30 seconds, until fragrant.

  4. Stir in the coconut milk, lime zest, lime juice, cumin, coriander, turmeric, and ground ginger. Bring the mixture to a simmer, then reduce the heat to low and cook for about 5 minutes, allowing the sauce to thicken slightly.

  5. Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top. Cover the skillet and let it simmer for another 5-7 minutes, until the chicken is heated through and has absorbed some of the flavors from the sauce.

  6. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.

  7. Serve the coconut lime chicken over a bed of cooked rice or quinoa. Garnish with fresh cilantro and lime wedges for extra flavor.

Servings and Timing

This recipe serves 4 people.

  • Prep time: 10 minutes

  • Cook time: 20-25 minutes

  • Total time: 30-35 minutes

Variations

  • Spicy Coconut Lime Chicken: Add sliced fresh chilies or a pinch of red pepper flakes to the sauce for a spicy kick.

  • Chicken Thighs: Use boneless, skinless chicken thighs for a juicier and more flavorful option.

  • Vegetarian Version: Replace the chicken with tofu or tempeh for a plant-based alternative. Cook the tofu or tempeh until golden and crispy, then add it to the coconut lime sauce.

  • Coconut Lime Shrimp: Swap the chicken for shrimp for a quicker cooking option that pairs beautifully with the coconut lime sauce.

Storage/Reheating

Store any leftover Coconut Lime Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or broth if the sauce has thickened too much.

This dish also freezes well. Let it cool completely, then store it in a freezer-safe container for up to 2 months. To reheat, thaw in the refrigerator overnight, then reheat in a skillet or microwave.

FAQs

Can I make this dish without coconut milk?

Coconut milk is what gives this dish its creamy texture and tropical flavor. If you’re looking for a dairy-free option, you can try using cashew cream or almond milk, but the flavor and texture will be different.

Can I use lime juice from a bottle instead of fresh lime?

Fresh lime juice will always provide the best flavor, but bottled lime juice can be used in a pinch. Just be sure to adjust the amount to your taste, as bottled juice can sometimes have a slightly different flavor.

How can I make the sauce thicker?

If you’d like a thicker sauce, let it simmer a little longer to reduce, or stir in a small amount of cornstarch mixed with water to thicken it up.

Can I use chicken with bones for this recipe?

Yes, you can use bone-in chicken pieces, such as thighs or drumsticks, but they will take longer to cook. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Can I prepare the sauce in advance?

Yes, you can prepare the coconut lime sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat and add the cooked chicken.

Is this dish spicy?

This recipe is not spicy unless you add extra chili or red pepper flakes. Feel free to adjust the level of heat to your preference by adding more spice or omitting it entirely.

Can I use a different protein source in this recipe?

Yes, you can use other protein sources such as fish, tofu, or tempeh. Just adjust the cooking time based on the protein you’re using.

Conclusion

Exotic Coconut Lime Chicken is a flavorful, tropical-inspired dish that’s sure to become a new favorite. With its creamy coconut sauce and bright lime flavors, it’s a delicious and refreshing way to enjoy chicken. Whether you’re looking for a weeknight meal or a dish to impress guests, this recipe is simple to prepare and packed with bold flavors. Serve it with rice or quinoa, and don’t forget to garnish with fresh cilantro for the perfect finishing touch!

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Exotic Coconut Lime Chicken

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Pan-Fried
  • Cuisine: Tropical, Vegan, Gluten-Free
  • Diet: Vegan
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Description

Exotic Coconut Lime Chicken is a tropical-inspired dish that brings together creamy coconut milk and zesty lime for a refreshing and bold flavor. Perfect for a weeknight dinner or a special occasion, this dish features tender chicken in a vibrant, flavorful sauce.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil or coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) coconut milk (full-fat for a creamier sauce)
  • Zest and juice of 2 limes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder (optional for color and flavor)
  • 1/2 tsp ground ginger
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Cooked rice or quinoa (for serving)

Instructions

  1. Cook the chicken: Heat the olive oil (or coconut oil) in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the pan. Cook for about 6-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  2. Sauté the onion and garlic: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Prepare the sauce: Stir in the coconut milk, lime zest, lime juice, cumin, coriander, turmeric, and ground ginger. Bring to a simmer, then reduce the heat and cook for 5-7 minutes to allow the sauce to thicken slightly.
  4. Return the chicken: Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top. Cover the skillet and let it simmer for another 5-7 minutes until the chicken is heated through and has absorbed some of the flavors.
  5. Adjust seasoning: Taste the sauce and adjust with more salt, pepper, or lime juice if needed.
  6. Serve: Serve the coconut lime chicken over cooked rice or quinoa, garnish with fresh cilantro, and serve with lime wedges for extra flavor.

Notes

Spicy Coconut Lime Chicken: Add sliced fresh chilies or a pinch of red pepper flakes to the sauce for a spicy kick.Chicken Thighs: Use boneless, skinless chicken thighs for a juicier and more flavorful option.Vegetarian Version: Replace the chicken with tofu or tempeh for a plant-based alternative. Cook the tofu or tempeh until golden and crispy, then add it to the coconut lime sauce.Coconut Lime Shrimp: Swap the chicken for shrimp for a quicker cooking option that pairs beautifully with the coconut lime sauce.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 460mg
  • Fat: 22g
  • Saturated Fat: 18g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 60mg

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