Small Description: This One-Pan Coconut Lime Chicken is a flavorful and easy-to-make dish, perfect for a weeknight dinner. Tender chicken thighs are simmered in a creamy, aromatic coconut milk sauce infused with lime, ginger, garlic, and a hint of spice. Served with fresh herbs, peanuts, and a squeeze of lime, it’s a vibrant and satisfying meal with minimal cleanup.
Ingredients:
For the Chicken:
- 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)
- 1 tbsp coconut oil
- 1 tbsp light olive oil or rapeseed oil
- 2 tbsp lime juice
- 3 garlic cloves, minced
- 1 tbsp minced ginger
- 1 green jalapeno, finely diced (seeds removed for less heat, if desired)
- 2 shallots, finely diced
- 1 tbsp tomato paste (purée)
- 1 tsp Sriracha, or more to taste
- 2 tbsp light soy sauce
- 400 g (14oz) coconut milk, full-fat
- 3 tbsp coconut cream (optional, but adds richness)
- 1 lime zest only
To Serve:
- 2 tbsp salted peanuts, roughly chopped
- 5 spring onions, finely diced
- Red pepper flakes (optional, for extra spice)
- Fresh coriander (cilantro), chopped
- Lime wedges
Preparation:
Step 1: Prepare the Chicken: Begin by trimming the chicken thighs, removing any excess fat. Pat them dry with paper towels. This is crucial for achieving a good sear. Season the chicken generously with sea salt flakes, ground pepper, and sweet paprika (if using). Lightly dust both sides of the chicken with flour, ensuring an even coating. The flour helps to create a slight crust on the chicken during searing, adding texture and thickening the sauce later on.
Step 2: Sear the Chicken: In a large, oven-safe pan or skillet (preferably cast iron or stainless steel), heat the coconut oil and olive oil (or rapeseed oil) over medium-high heat. The combination of oils provides a good balance of flavor and heat resistance. Once the oil is shimmering and hot, carefully place the chicken thighs in the pan, ensuring they are not overcrowded. Sear the chicken for 3-4 minutes per side, or until golden brown. This searing process is essential for developing a rich, savory flavor and adding depth to the overall dish. Transfer the seared chicken to a plate and set aside.
Step 3: Deglaze the Pan: Reduce the heat to medium. Add the lime juice to the hot pan. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan. These browned bits, known as fond, are packed with flavor and will enhance the sauce. This process is called deglazing and is a key step in creating a delicious and complex sauce.
Step 4: Sauté Aromatics and Build Flavor: Reduce the heat to medium-low. Add the minced garlic, minced ginger, and diced jalapeno to the pan. Sauté for about 1 minute, until fragrant, being careful not to burn the garlic. Add the finely diced shallots and cook for another 2-3 minutes, until softened and translucent. Stir in the tomato paste, Sriracha, and soy sauce. Cook for an additional minute, allowing the tomato paste to caramelize slightly and deepen the flavor. This step is crucial for building the flavor base of the sauce.
Step 5: Simmer and Finish: Pour the full-fat coconut milk and coconut cream (if using) into the pan. Stir well to combine all the ingredients. Place the seared chicken thighs back into the pan, nestling them into the sauce. Add the lime zest, which will impart a bright and refreshing citrus aroma to the dish. Bring the sauce to a gentle simmer, then cover the pan with a lid. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has slightly thickened. The internal temperature of the chicken should reach 165°F (74°C).
COOKING Rating: EASY
Serving Suggestions:
- Garnish and Serve: Garnish the dish generously with finely chopped spring onions, roughly chopped salted peanuts, and fresh coriander leaves. Sprinkle with red pepper flakes for an extra kick of spice, if desired. Serve hot, with lime wedges for squeezing over the chicken just before eating.
- Accompaniments: This Coconut Lime Chicken is delicious served over fluffy rice (jasmine or basmati are excellent choices), quinoa, or cauliflower rice for a lower-carb option. You can also serve it with a side of steamed greens, such as bok choy or spinach, or a vibrant salad.
Why You Will Love This Recipe:
This One-Pan Coconut Lime Chicken is a winner for several reasons:
- Flavor Explosion: The combination of coconut milk, lime, ginger, garlic, jalapeno, and Sriracha creates a symphony of flavors that is both comforting and exciting. The creamy coconut milk is balanced by the zesty lime and the subtle heat of the jalapeno and Sriracha.
- Easy to Make: This recipe is incredibly easy to prepare, requiring minimal effort and only one pan, which means less cleanup! It’s perfect for busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen.
- Healthy and Wholesome: This dish is packed with protein and healthy fats from the coconut milk and chicken. You can easily adapt it to be gluten-free by using gluten-free flour. It’s a flavorful and nutritious meal that you can feel good about eating.
- Versatile: This recipe is incredibly versatile. You can adjust the level of spice to your liking, add different vegetables, or even use different cuts of chicken. It’s a great base recipe that you can customize to your own taste.
- Impressive Presentation: The vibrant colors and textures of this dish make it visually appealing and perfect for serving to guests. The fresh herbs, peanuts, and lime wedges add a touch of elegance and make it look like you spent hours preparing it.
Tips:
- Use Full-Fat Coconut Milk: For the richest and creamiest sauce, use full-fat coconut milk. Light coconut milk will result in a thinner sauce.
- Don’t Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the pan. If necessary, sear the chicken in batches to ensure even browning.
- Adjust the Spice Level: If you prefer a milder dish, remove the seeds from the jalapeno before dicing it and use less Sriracha. If you like it spicier, add more Sriracha or a pinch of red pepper flakes.
- Make It Ahead: This dish can be made ahead of time and reheated. The flavors will actually meld together even more as it sits.
- Freeze for Later: Leftovers can be frozen for up to 3 months. Thaw completely before reheating.
- Add Vegetables: Feel free to add vegetables like bell peppers, broccoli, or snap peas to the pan during the last 5-10 minutes of cooking.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Nutritional Information (approximate, per serving):
Note: These values are approximate and can vary based on specific ingredients and portion sizes.
- Calories: 450-550
- Protein: 35-45g
- Sodium: 500-700mg
Conclusion:
One-Pan Coconut Lime Chicken is a delightful dish that’s both easy to prepare and bursting with flavor. It’s a perfect weeknight meal that’s sure to become a family favorite. The combination of creamy coconut milk, zesty lime, and aromatic spices creates a truly unforgettable culinary experience. So, gather your ingredients, fire up your pan, and get ready to enjoy a taste of tropical paradise!
Questions and Answers about this Recipe:
Q1: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can use chicken breasts, but be aware that they tend to dry out more easily than chicken thighs. If using chicken breasts, consider pounding them to an even thickness to ensure they cook evenly. Reduce the cooking time slightly, as chicken breasts cook faster than thighs. Also, to combat the potential dryness, you might want to add a little extra coconut cream to the sauce.
Q2: I’m allergic to peanuts. What can I use instead?
A: If you have a peanut allergy, you can substitute the peanuts with other nuts or seeds. Toasted cashews, chopped almonds, or even sunflower seeds would work well. For a nut-free option, try using toasted coconut flakes for added texture and flavor.
Q3: Can I make this dish vegetarian or vegan?
A: Yes, you can easily adapt this recipe to be vegetarian or vegan. Substitute the chicken with firm tofu or chickpeas. Press the tofu to remove excess water, then sear it in the pan as you would the chicken. Add the chickpeas during the last 5 minutes of cooking to heat them through. Ensure to use vegan-friendly soy sauce and Sriracha.
Q4: How can I thicken the sauce if it’s too thin?
A: If the sauce is too thin, you can thicken it by simmering it uncovered for a few minutes longer, allowing the excess liquid to evaporate. Alternatively, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add the slurry to the sauce and stir until it thickens. Be careful not to add too much cornstarch, as it can make the sauce gummy.
Q5: Can I add vegetables to this dish? If so, which ones would you recommend?
A: Absolutely! Adding vegetables is a great way to boost the nutritional value and flavor of this dish. Some vegetables that pair well with the coconut lime flavors include bell peppers (red, yellow, or orange), broccoli florets, snap peas, green beans, or even sliced mushrooms. Add the vegetables to the pan during the last 5-10 minutes of cooking, allowing them to cook until tender-crisp.
