Description

This Coconut Lime Chicken recipe offers a deliciously creamy and tangy flavor profile that perfectly complements tender chicken thighs. The dish features a rich sauce made with full-fat coconut milk, fresh lime juice and zest, aromatic garlic and ginger, and a subtle kick of jalapeño and sriracha. Garnished with crunchy salted peanuts, spring onions, and cilantro, it makes for a vibrant and satisfying meal that pairs beautifully with jasmine rice, noodles, or cauliflower rice.

Ingredients

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Chicken and Seasoning

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)

Oils and Sauces

1 tbsp coconut oil
1 tbsp olive oil (or rapeseed oil)
2 tbsp fresh lime juice
1 tbsp tomato paste
1 tsp sriracha (adjust to taste)
2 tbsp light soy sauce

Fresh Ingredients

Zest of 1 lime
3 garlic cloves, minced
1 tbsp fresh ginger, minced
1 green jalapeño, finely diced
2 shallots, finely diced

Cream and Toppings

1 can (14 oz / 400 ml) full-fat coconut milk
3 tbsp coconut cream (optional for extra richness)
2 tbsp chopped salted peanuts
5 spring onions, finely diced
Red pepper flakes (to taste)
Fresh cilantro (chopped)
Lime wedges (for serving)

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Instructions

Prep the Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels. Season both sides evenly with sea salt, ground black pepper, and optional sweet paprika. Lightly dust each piece with flour to help with browning and sauce thickening.
Sear the Chicken: Heat coconut oil and olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear them for 3 to 4 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
Deglaze the Pan: Reduce the skillet heat to medium. Pour in the fresh lime juice to deglaze the pan, scraping up the flavorful browned bits stuck to the bottom with a wooden spoon. This forms the base of the tangy sauce.
Build the Sauce: Add the minced garlic, fresh ginger, and diced jalapeño to the skillet and sauté for about 1 minute until fragrant. Then add the finely diced shallots and cook for another 2 minutes or until softened. Stir in tomato paste, sriracha, and soy sauce, cooking until the mixture is well combined and aromatic.
Add Coconut Milk & Simmer: Pour in the full-fat coconut milk and optional coconut cream for extra richness. Stir everything together thoroughly. Return the seared chicken thighs to the skillet and sprinkle with lime zest.
Cook Until Done: Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer gently for 12 to 15 minutes, or until it is fully cooked through and tender, allowing the sauce to thicken slightly.
Garnish & Serve: Finish the dish by topping it with chopped salted peanuts, diced spring onions, cilantro, and a pinch of red pepper flakes for heat. Serve immediately alongside jasmine rice, noodles, or low-carb options such as cauliflower rice, with lime wedges on the side for an added citrus boost.

Notes

For a gluten-free version, use gluten-free flour instead of all-purpose flour.
Adjust the amount of sriracha and jalapeño to control the spice level.
Coconut cream is optional but adds extra richness and creaminess to the sauce.
To keep this dish low-carb, serve with cauliflower rice instead of jasmine rice or noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on stovetop or microwave to avoid breaking the sauce.