Description
This Coconut Lime Chicken features marinated chicken breasts cooked to perfection and topped with a creamy coconut lime sauce. It’s a delicious and juicy dish that’s perfect for any occasion, served alongside rice or quinoa and fresh vegetables for a complete meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup coconut milk
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons lime zest (from about 2 limes)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- In a medium-sized bowl, combine the coconut milk, lime juice, lime zest, minced garlic, grated ginger, soy sauce, honey, ground cumin, ground coriander, and red pepper flakes (if using). Whisk until well combined.
- Season the marinade with salt and pepper to taste.
- Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 1 hour, preferably 4-6 hours or overnight for enhanced flavor.
- Remove the chicken from the refrigerator and let it sit at room temperature for 15-20 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts to the skillet.
- Cook for 6-7 minutes on one side without moving, until golden-brown. Flip the chicken and reduce heat to medium. Cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and cover loosely with aluminum foil to keep warm.
- In the same skillet, add the remaining marinade. Bring to a gentle simmer over medium heat, scraping up any browned bits from the skillet.
- Let the sauce simmer for 5-7 minutes to thicken. For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the sauce, cooking for an additional 2-3 minutes.
- Taste and adjust seasoning as needed.
- Serve by placing a scoop of cooked rice or quinoa on each plate.
- Slice the chicken breasts and arrange them on top of the rice.
- Drizzle the coconut lime sauce over the chicken and rice.
- Garnish with freshly chopped cilantro and lime wedges.
Notes
- This dish pairs well with steamed vegetables or a light cucumber salad.
- For a tropical twist, serve with a fruit salad of mango, pineapple, and kiwi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes