Description
This Coconut Lime Chicken features tender chicken breasts marinated in a creamy coconut milk and zesty lime mixture, seared to perfection, and served with a luscious sauce. It’s a tropical delight that pairs beautifully with rice or quinoa, making it a flavorful and satisfying 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)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- In a large bowl, combine the coconut milk, fresh lime juice, lime zest, honey, minced garlic, grated ginger, salt, black pepper, and red pepper flakes (if using). Whisk until well combined.
- Add the chicken breasts to the marinade, ensuring they are fully submerged. Use a zip-top bag for even coating. Seal and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
- Remove the chicken from the marinade, allowing excess liquid to drip off. Place it on a plate.
- In a large skillet, heat the olive oil over medium-high heat.
- Once the oil is hot, carefully place the marinated chicken breasts in the skillet. Avoid overcrowding; cook in batches if necessary.
- Cook for about 6-7 minutes on one side without moving it for a golden-brown sear. Check for golden color before flipping.
- Flip the chicken and reduce heat to medium. Cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C). Use a meat thermometer for accuracy.
- Remove the chicken from the skillet and let it rest for about 5 minutes.
- In the same skillet, pour in the leftover marinade. Bring to a gentle simmer over medium heat, scraping the bottom of the pan for flavor.
- Simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning if necessary.
- Slice the rested chicken into strips or serve whole.
- On a serving plate, place a scoop of cooked rice or quinoa.
- Arrange the chicken on top, drizzle with sauce, and garnish with fresh cilantro.
- Serve immediately and enjoy!
Notes
- For a spicier kick, feel free to add more red pepper flakes or even some chopped fresh chili.
- This dish pairs well with a side of steamed vegetables or a fresh salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes