Pic Credit: supergoldenbakes
One Pan Coconut Lime Chicken is nothing less than a magical dinner that is going to give you the feel of the tropical paradise. Here is a wonderful recipe for grilled chicken with a tasty coconut-lime sauce, which will definitely bring harmony of taste to your table. The coconut milk gives it a luxurious feel/creaminess on the palate while on the other hand the lime juice gives it a fresh/refreshing flavor on the palate that marries well with the shrimp.
This coconut lime chicken then is best suited for any day of the week, yet it’s also perfect for when you want to prepare a dinner party meal with little fuss. The best part here is that you put everything in one pot, and everything turns out perfect and it is also easy to clean up. This dish is ideal during a casual night with the family or on grand occasions and this dish will be easily added to a list of favorites.
RECIPE INGREDIENTS
Ingredients
- 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
- 1 tablespoon coconut oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon paprika
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 jalapeño, finely diced (optional)
- 1 cup coconut milk (full-fat)
- 1/4 cup fresh lime juice
- Zest of 1 lime
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar (optional)
- Fresh cilantro for garnish
- Lime wedges for serving
MEASURES & PRECAUTIONS
- Chicken Selection: While choosing the chicken for this recipe, one should use the boneless
skinless chicken breast or even the chicken thighs. Thighs are usually more accommodating and are moister than the breasts, on the other hand, has less fat
content. When using frozen chicken, the texture may not be as smooth especially when using a grinder and it is also advisable to ensure that chicken is properly thawed to avoid any discrepancies in cooking. - Coconut Milk: When preparing this beverage,
it is recommended that you use full fat coconut milk since this gives it the best flavor and texture. Low fat coconut milk could lead to preparing a sauce that is less creamy, or less rich than normal coconut milk. Before opening this product, it is recommended to shake the can well such that the cream will mix
properly with the rest of the formula. - Spice Level: In the recipe options,
jalapeño adds for its heat. If you are not into very spicy meals, you don’t have to include the jalapeño at all or you can deskin it and take out the seeds and membranes before chopping it. - Cooking Temperature: Make sure that your skillet is well hot before you put the chicken into it. This assists in coming up with a nice sear that helps to trap moisture for the
meals and therefore improving on the flavor. For searing, the heat is medium high and for simmering the sauce, the heat is a medium.
One Pan Coconut Lime Chicken Recipe
INGREDIENTS NOTES
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Coconut Oil: Besides enhancing coconut flavor, the utilization of the identified oil has a great quality in that, its smoke point is relatively high for high heat cooking. However, if you desire a change in taste, you can use olive oil instead but you have to bear in mind that this will affect the taste of the food greatly.
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Fresh Ingredients: It is important to use virgin garlic and ginger in the preparation process so as to add on the unique taste of the foods to be prepared. Garlic which has been minced right before the cooking and ginger which has been grated before adding to the recipe offers strength and slight spiciness. Do not go for powder forms of the herbs as they are not as bright colored as the fresh ones.
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Lime Juice: The secret of the use of lime juice is that it should be freshly squeezed to achieve the best results. The lime juice helps counter the heavy feeling of coconut milk making the dish balanced in terms of flavour. Bottled lime juice is blended with preservatives that make it to taste bad thus it is recommendable to use the fresh ones.
STEP-BY-STEP INSTRUCTIONS
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Prepare the Chicken: Start with rinsing chicken breasts or thighs with water and then coating them with sea salt, black ground pepper, and paprika. This step is important as it makes the chicken tasty and ensures that every corner of the chicken is tasty. Let the chicken to stand for a few minutes because it helps in the absorption of seasonings.
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Heat the Oil: Heat coconut oil in a large skillet till the shimmering stage over medium-high flame arises. This shows that the oil is hot enough in order to give the chicken that sear look that most home cooks desire. Browning the chicken brings out a crisp on the surface of the chicken and helps to retain the juiciness of the chicken as well as brings out the taste of the chicken.
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Sear the Chicken: Slowly pour the seasoned chicken over the skillet and do not overcrowd the pan. Cook about 5-7 minutes on each side on high heat or until they are golden brown inside and out. To ensure it is safe to eat you can insert a thermometer into the thickest part of the meat fillet, and check that the internal temperature has gone up to 75°C (165°F).
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Sauté Aromatics: Once the chicken is no longer pink in the center, transfer it to a plate; to the same skillet add garlic, ginger, and Jalapeno (if used). Toss for 1-2 minutes then stirring often until aromatic. This step essentially lays the foundation as to the flavor of the sauce.
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Make the Sauce: Add coconut milk, fresh lime juice, lime zest, soy sauce and brown sugar if you are using it. Stir well with spoon to mix the ingredients, then heat until the mixture steaming slightly. Give it about 3-4 minutes of sautéing – that will let the ingredients combine and let the sauce get thicker.
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Return Chicken to Skillet: Serving the sauce: Once the sauce start thickening put the seared chicken back into the skillet. Pour some of the sauce over the set chicken to make sure the chicken is well covered. Put the lid on the skillet and let the food cook for another five minutes. This action makes the chicken to absorb the flavor of the sauce that it is placed on.
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Serve: After it has boiled, turn off the heat using the skillet. Sprinkle with fresh cilantro and accompany rice noodles with lime wedges. It is very colorful, and the smell of the fruits used in preparation of this dish will definitely convey the fresh feeling of the tropics.
RECIPE TIPS & VARIATIONS
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Vegetable Additions: To bring more nutrients into your dish you may add bell peppers, snap peas, or spinach in the last 5 or so minutes of cooking. This not only adds color to the dish but also increases the nutritive value of this dish.
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Protein Alternatives: If you want to use different protein, you should use shrimp or tofu for preparation of the dish. Alter the ranges of time accordingly as shrimp takes little time to cook while tofu has to be pressed to let out the excess water.
EQUIPMENT
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Large skillet
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Measuring cups and spoons
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Tongs or spatula
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Knife and cutting board
Note
SERVING TIPS 💡
- Presentation: To enhance the aesthetic value when serving the chicken is a plate of rice or noodles with the coconut lime sauce poured over the chicken in liberal measure. To add an aesthetic value and improve on the taste, garnish the meal with fresh cilantro and lime wedges.
- Serving Suggestion: These mushrooms go well with rice, quinoa or noodles and the tasty coconut-lime sauce which accompanies the dish. For a low-carb diet, have this dish with cauliflower rice or zucchini noodles on the side.
- Accompaniments: One Pan Coconut Lime Chicken is best eaten with a side dish or salad such as a lighter side of steamed vegetables. As with the steamed asparagus, coconut lime chicken is best served with crust bread which can be used to sop up the sauce.
- Leftover Storage: The leftover foods should be stored in an airtight container and placed in the refrigerator preferably for up to 3 days. When reheating, heat gently on the stove top or in the microwave adding a dash of coconut milk or broth in order to restore creaminess to the sauce.
For another delicious chicken dish, try this Tequila Lime Chicken recipe that features a vibrant marinade.
