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Coconut Lime Chicken

Coconut lime chicken with tender bone-in thighs in a fragrant coconut milk sauce, simmered until silky golden. Skin-side searing and a lime zest finish make it an easy weeknight coconut chicken dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp turmeric to taste
Sear and aromatics
  • 2 tbsp coconut oil
  • 1 onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
Coconut lime sauce
  • 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
  • 0.25 fresh cilantro for garnish
  • 0.25 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 with no dry spots.
Sear the skin
  1. Heat coconut oil in a large skillet over medium-high heat and sear chicken skin-side down for 6-7 minutes until deep golden and crispy.
  2. Flip the chicken and sear for 3 more minutes, then remove to a plate while you cook the aromatics.
Build the sauce base
  1. In the same skillet, cook the diced onion for 3 minutes, stirring, until softened.
  2. Add minced garlic and grated ginger and cook for 1 minute, just until fragrant.
Simmer until tender
  1. Pour in coconut milk and chicken broth, then stir in soy sauce and bring the mixture to a simmer.
  2. Return the chicken skin-side up, cover, and simmer over medium-low for 18-20 minutes until the internal temperature reaches 165°F.
Finish with lime 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 creamy coconut chicken over jasmine rice with lime wedges.

Notes

For the silkiest sauce, simmer after adding lime just long enough to thicken and shine without boiling hard. Store leftovers in an airtight container in the refrigerator up to 3-4 days; reheat gently until hot. Freezing is not recommended because coconut sauce can separate after thawing. For a lower-sodium option, use low-sodium soy sauce and taste before serving.