Print

One Pan Coconut Lime Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

One Pan Coconut Lime Chicken is a flavorful, creamy dish featuring tender chicken thighs simmered in a rich coconut milk and lime sauce, enhanced with garlic, ginger, and a hint of spice. This easy-to-make recipe offers a perfect balance of tangy, savory, and mildly spicy flavors all cooked together in one pan for minimal cleanup and maximum taste.

Ingredients

Chicken and Seasoning

  • 8 chicken thighs, skinless and boneless
  • 2 tsp sea salt flakes
  • 1 tsp ground pepper
  • 1 tbsp flour (can use gluten-free flour)
  • 1 tsp sweet paprika (optional)

Oils and Sauces

  • 1 tbsp coconut oil
  • 1 tbsp light olive oil or rapeseed oil
  • 2 tbsp lime juice
  • 1 tbsp tomato paste (purée)
  • 1 tsp Sriracha (or more to taste)
  • 2 tbsp light soy sauce

Aromatics and Vegetables

  • 3 garlic cloves, minced
  • 1 tbsp minced ginger
  • 1 green jalapeno, finely diced
  • 2 shallots, finely diced

Creamy Ingredients

  • 400 g (14 oz) coconut milk, full-fat
  • 3 tbsp coconut cream (optional)
  • 1 lime (zest only)

Garnishes

  • 2 tbsp salted peanuts, roughly chopped
  • 5 spring onions, finely diced
  • red pepper flakes
  • fresh coriander (cilantro), chopped
  • lime wedges

Instructions

  1. Prepare the chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels. Season both sides of each thigh with sea salt, ground pepper, and sweet paprika if using. Lightly dust the chicken with flour to help achieve a slight golden crust when searing.
  2. Sear the chicken: Heat the coconut oil and light olive or rapeseed oil in a large pan over medium-high heat. Place the chicken thighs in the pan and sear for a few minutes on each side until they develop a golden-brown color. Once seared, transfer the chicken to a plate and set aside.
  3. Deglaze the pan: Add the lime juice to the hot pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom as these add great flavor to the dish.
  4. Cook the aromatics: Reduce the heat to low and add the minced garlic, ginger, and diced jalapeno to the pan. Stir briefly before adding the finely diced shallots. Cook everything together for a couple of minutes until the shallots soften. Then stir in the tomato paste, Sriracha, and soy sauce to combine the flavors.
  5. Add coconut milk and simmer: Pour in the full-fat coconut milk and optional coconut cream. Stir well to mix the sauce. Return the seared chicken thighs back to the pan, arranging them evenly. Sprinkle the lime zest over the top. Cover the pan with a lid and simmer on low heat for 10 to 15 minutes, or until the chicken is fully cooked and tender.
  6. Garnish and serve: Once the chicken is cooked, garnish the dish with finely chopped spring onions, roughly chopped salted peanuts, and fresh coriander leaves. Add a pinch of red pepper flakes or chopped chili if you prefer extra heat. Serve hot with lime wedges on the side for squeezing.

Notes

  • You can substitute gluten-free flour to keep the recipe gluten-free.
  • Adjust the Sriracha and red pepper flakes to control the spiciness level.
  • Use full-fat coconut milk and optional coconut cream for a richer, creamier sauce.
  • The dish pairs well with steamed rice or a fresh green salad.
  • Make sure not to overcook the chicken to keep it moist and tender.

Find it online: https://yumntasty.com/one-pan-coconut-lime-chicken-recipe/