Description of this recipe: This recipe brings together succulent chicken thighs simmered in a luscious coconut milk and lime sauce. Infused with aromatic ginger, garlic, and a hint of chili, this dish is both comforting and vibrant. The one-pan cooking method makes it perfect for busy weeknights, while the sophisticated flavors are impressive enough for a weekend gathering.
Why you will love this recipe: You’ll adore this One-Pan Coconut Lime Chicken because of its incredible ease, depth of flavor, and versatility. The creamy coconut milk beautifully complements the zesty lime and savory spices, creating a harmonious and irresistible dish. Clean-up is a breeze with just one pan to wash, and the recipe can easily be customized to your liking by adjusting the spice level or adding your favorite vegetables. It’s a delicious, convenient way to bring a taste of the tropics to your table.
Introduction
This One-Pan Coconut Lime Chicken is a celebration of vibrant flavors and effortless cooking. Inspired by Southeast Asian cuisine, this dish features tender chicken thighs simmered in a fragrant coconut milk sauce infused with lime juice, ginger, garlic, and a touch of chili.
The beauty of this recipe lies in its simplicity and efficiency. By cooking everything in one pan, you minimize cleanup while maximizing flavor. The chicken thighs become incredibly tender and absorb the rich, aromatic sauce. The lime juice adds a bright, zesty counterpoint to the creamy coconut milk, creating a balanced and irresistible dish.
This recipe is perfect for busy weeknights when you crave a flavorful and satisfying meal without spending hours in the kitchen. It’s also elegant enough to serve to guests, and the one-pan presentation makes it a visually appealing centerpiece. Feel free to customize the recipe by adding your favorite vegetables, adjusting the spice level, or substituting other cuts of chicken.
Ingredients:
For the chicken:
- 8 chicken thighs, skinless and boneless
- 2 tsp sea salt flakes
- 1 tsp ground black pepper
- 1 tbsp all-purpose flour (can use gluten-free flour)
- 1 tsp sweet paprika (optional)
- 1 tbsp coconut oil
- 1 tbsp light olive oil or rapeseed oil
- 2 tbsp lime juice, freshly squeezed
- 3 garlic cloves, minced
- 1 tbsp minced fresh ginger
- 1 green jalapeño, finely diced (adjust to your spice preference)
- 2 shallots, finely diced
- 1 tbsp tomato paste (purée)
- 1 tsp Sriracha, or more to taste
- 2 tbsp light soy sauce
- 400 g (14oz) full-fat coconut milk
- 3 tbsp coconut cream (optional, for extra richness)
- 1 lime, zest only
To serve:
- 2 tbsp salted peanuts, roughly chopped
- 5 spring onions, finely diced
- Red pepper flakes, for garnish (optional)
- Fresh coriander (cilantro), chopped
- Lime wedges, for serving
Preparation:
Step 1: Prepare the Chicken:
- Trim the chicken thighs of any excess fat and pat them dry with paper towels. This will help them to brown properly.
- In a small bowl, combine the sea salt flakes, ground black pepper, and sweet paprika (if using).
- Sprinkle the chicken thighs with the salt and pepper mixture, ensuring they are evenly seasoned on both sides.
- Lightly dust the chicken thighs with flour on both sides. This will help to create a nice crust when searing and will also help to thicken the sauce later. If you’re using gluten-free flour, make sure it’s a blend that works well for coating and thickening.
Step 2: Sear the Chicken:
- Heat the coconut oil and olive oil (or rapeseed oil) in a large, oven-safe skillet or pan over medium-high heat. The combination of oils helps to raise the smoking point and provide a good sear.
- Once the oil is hot, carefully place the chicken thighs in the pan, ensuring not to overcrowd it. You may need to sear the chicken in batches.
- Sear the chicken for about 3-4 minutes per side, until golden brown and slightly crispy. The searing process is crucial for developing flavor and texture.
- Transfer the seared chicken thighs to a plate and set aside.
Step 3: Sauté Aromatics and Deglaze:
- Reduce the heat to medium. Add the lime juice to the hot pan, scraping up any browned bits from the bottom with a wooden spoon. These browned bits, known as fond, are packed with flavor and will enhance the sauce.
- Add the minced garlic, ginger, and diced jalapeño to the pan. Sauté for about 1 minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the finely diced shallots and cook for another 2-3 minutes, until softened.
- Stir in the tomato paste, Sriracha, and soy sauce. Cook for 1 minute, stirring constantly, to allow the tomato paste to caramelize slightly and the flavors to meld.
Step 4: Simmer in Coconut Milk:
- Pour in the coconut milk and coconut cream (if using), stirring well to combine everything.
- Return the seared chicken thighs to the pan, nestling them into the coconut milk sauce.
- Add the lime zest, which will infuse the sauce with a bright, citrusy aroma.
- Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pan with a lid, and simmer for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cooking time may vary depending on the thickness of the chicken thighs.
Step 5: Garnish and Serve:
- Remove the pan from the heat.
- Garnish the dish with finely chopped spring onions, roughly chopped salted peanuts, chopped fresh coriander (cilantro), and red pepper flakes (if using).
- Serve the One-Pan Coconut Lime Chicken hot, with lime wedges on the side for extra zest.
COOKING Rating:
Skill Level: Easy Taste: Savory, creamy, zesty, slightly spicy Texture: Tender chicken, creamy sauce
Serving Suggestions:
- Serve over steamed rice, quinoa, or cauliflower rice for a complete meal.
- Serve with a side of roasted vegetables, such as broccoli, asparagus, or bell peppers.
- Serve with warm naan bread or roti for dipping into the sauce.
- Garnish with extra lime wedges, chopped peanuts, and fresh coriander for a pop of flavor and visual appeal.
Tips:
- For a richer flavor, marinate the chicken thighs in the lime juice, garlic, ginger, and soy sauce for at least 30 minutes before cooking.
- Adjust the amount of jalapeño and Sriracha to your spice preference.
- If you don’t have coconut cream, you can substitute with more coconut milk or a dollop of Greek yogurt.
- To thicken the sauce, remove the chicken thighs from the pan and simmer the sauce over medium heat until it reaches your desired consistency.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Nutritional Information:
(estimated, may vary based on specific ingredients)
Calories: 450-550 per serving Protein: 35-45g per serving Sodium: 600-800mg per serving
Conclusion
This One-Pan Coconut Lime Chicken is a winning recipe that’s sure to become a staple in your kitchen. Its ease of preparation, vibrant flavors, and minimal cleanup make it the perfect choice for busy weeknights or casual gatherings. The combination of creamy coconut milk, zesty lime, and aromatic spices creates a dish that’s both comforting and exciting. So gather your ingredients, fire up your pan, and get ready to experience the taste of the tropics in your own home!
Questions and Answers:
Q1: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can use chicken breasts instead of chicken thighs. However, chicken breasts tend to dry out more easily than chicken thighs. To prevent this, consider pounding the chicken breasts to an even thickness and reducing the cooking time. Be sure to check the internal temperature of the chicken to ensure it’s fully cooked. Chicken breasts also work well if you cut them into 1-inch pieces before cooking.
Q2: Can I make this recipe ahead of time?
A: Absolutely! In fact, the flavors often meld and develop even more when made ahead of time. Prepare the dish as directed, let it cool completely, and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat gently on the stovetop or in the microwave. You may need to add a splash of coconut milk to loosen the sauce if it has thickened too much.
Q3: I’m allergic to peanuts. What can I use as a substitute for the garnish?
A: If you’re allergic to peanuts, you can easily substitute them with other nuts or seeds. Toasted cashews, almonds, or sesame seeds would all be great alternatives. You could also use crispy fried shallots or even toasted coconut flakes for a textural contrast.
Q4: I don’t have fresh jalapeños. Can I use something else to add heat?
A: Yes, if you don’t have fresh jalapeños, you can use other chili peppers or even dried chili flakes. A pinch of cayenne pepper or a dash of your favorite hot sauce would also work well. Start with a small amount and add more to taste, depending on your spice preference.
Q5: Can I add vegetables to this dish?
A: Absolutely! Adding vegetables is a great way to make this dish even more nutritious and flavorful. Some good options include broccoli florets, bell peppers, sliced carrots, snow peas, or spinach. Add the vegetables to the pan along with the coconut milk and chicken thighs, and adjust the cooking time as needed to ensure they are tender-crisp.
