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To make Coconut Lime Chicken, you'll need the following main ingredients: - 4 boneless, skinless chicken breasts - 1 can (14 oz) coconut milk - 2 limes (zest and juice) - 3 tablespoons honey - 4 garlic cloves, minced - 1 teaspoon ground ginger - 1 teaspoon salt - ½ teaspoon black pepper - 1 tablespoon olive oil These ingredients come together to create a dish that is tasty and simple. The chicken is juicy, and the flavors are bright and fresh. The marinade is key to this dish. It features coconut milk, lime zest, lime juice, honey, minced garlic, ground ginger, salt, and black pepper. - Coconut milk adds creaminess and a slight sweetness. - Lime zest and juice provide a zesty kick and freshness. - Honey balances the tartness with a touch of sweetness. - Garlic and ginger add depth and warmth to the flavor. This marinade helps tenderize the chicken and infuses it with flavor. Marinating for at least one hour gives the best results. You can elevate your Coconut Lime Chicken with a few simple garnishes and sides: - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) - Fluffy jasmine rice (to soak up the sauce) Garnishing with cilantro adds color and freshness. Serving with rice makes each bite even more delightful. These options enhance the meal and make it visually appealing. {{ingredient_image_1}} To make the marinade, grab a mixing bowl. Whisk together these ingredients: - 1 can (14 oz) coconut milk - Zest and juice of 2 limes - 3 tablespoons honey - 4 minced garlic cloves - 1 teaspoon ground ginger - 1 teaspoon salt - ½ teaspoon black pepper Mix until smooth. This marinade brings out amazing flavors in the chicken. Now, take your four boneless, skinless chicken breasts. Place them in a large zip-top bag or a shallow dish. Pour half of your coconut lime marinade over the chicken. Seal the bag or cover the dish. Marinate in the fridge for at least 1 hour. For even more flavor, marinate overnight. You can cook the chicken in two ways: grilling or pan-searing. For grilling: 1. Preheat your grill to medium heat. 2. Remove the chicken from the marinade and toss the used marinade. 3. Grill each piece for about 6-7 minutes on each side. 4. Check that the internal temperature reaches 165°F. You want nice grill marks! For pan-searing: 1. Heat a skillet over medium heat. 2. Add 1 tablespoon of olive oil. 3. Sear the chicken for 6-7 minutes on each side. 4. Again, check that the chicken hits 165°F. Either method works great. I love grilling for those smoky flavors, but pan-searing is quick and easy too. To get the best flavor, start with fresh ingredients. Use ripe limes for juice and zest. The honey adds a nice sweetness. Let the chicken marinate for at least one hour. For more flavor, marinate it overnight. This lets the chicken absorb the tasty coconut lime mix. Make sure your grill or skillet is hot before adding the chicken. This helps create a nice crust. Cook the chicken for about 6-7 minutes on each side. Use a meat thermometer to check the temperature. The chicken should reach 165°F. Let it rest for a few minutes after cooking. This keeps the chicken juicy and flavorful. Serve the chicken on a big platter. Drizzle the thickened sauce all over the top. Garnish with fresh cilantro for a pop of color. Add lime wedges for extra zing. Pair it with fluffy jasmine rice. The rice soaks up the coconut lime sauce perfectly. You can also add a side of steamed veggies for a complete meal. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken overnight. This allows the flavors to penetrate deeper into the meat, resulting in a more flavorful dish. Use Fresh Ingredients: Always opt for fresh limes and garlic for a brighter, more vibrant taste. Fresh ingredients can elevate the overall flavor profile of the dish. Check Chicken Temperature: Ensure the chicken is fully cooked by using a meat thermometer. The internal temperature should reach 165°F for safe consumption. Garnish for Presentation: Garnish with additional lime wedges and cilantro right before serving. This adds a pop of color and enhances the visual appeal of the dish. {{image_2}} You can easily add vegetables to your Coconut Lime Chicken. I like to use bell peppers, zucchini, and snap peas. They add color and crunch. Start by slicing the veggies into bite-sized pieces. Toss them with the remaining marinade. When the chicken is almost done cooking, add the veggies to the grill or skillet. Cook them until they are tender and bright. This makes a complete meal that is tasty and healthy. If you want to switch things up, try other proteins. Shrimp or tofu work great with this recipe. For shrimp, marinate them just like the chicken. Cook them for about 3-4 minutes on each side. Tofu can be cubed and marinated. Grill or pan-sear until golden brown. Both options soak up the coconut lime flavor well. You can enjoy a new twist on this dish! For those who love heat, you can make Spicy Coconut Lime Chicken. Add red pepper flakes or diced jalapeños to the marinade. This gives a kick to the dish. When the chicken cooks, it will have a nice spicy flavor. You can also serve it with a side of cooling yogurt sauce. This balance makes every bite exciting and flavorful. To store leftover Coconut Lime Chicken, let it cool first. Place the chicken in an airtight container. Make sure to cover it well. Store it in the fridge for up to three days. This keeps the chicken fresh and tasty. Always label the container with the date for easy tracking. When you're ready to enjoy leftovers, you can reheat the chicken. The best way is in the oven or on the stove. For oven reheating, preheat to 350°F. Place the chicken on a baking dish and cover it with foil. Heat for about 15-20 minutes. If using the stove, warm the chicken in a skillet over medium heat. Add a splash of coconut milk to keep it moist. Always check that the chicken reaches 165°F before eating. You can freeze Coconut Lime Chicken for later. First, let it cool completely. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Remove as much air as possible. Label the bag with the date. This chicken can last up to three months in the freezer. To thaw, place it in the fridge overnight before reheating. Yes, you can use frozen chicken breasts. Just remember to thaw them first. Thawing helps the marinade soak in better. You can leave them in the fridge overnight. If you are in a hurry, place them in cold water for faster thawing. Coconut Lime Chicken pairs well with many sides. Here are some options: - Jasmine rice to soak up the sauce - Steamed broccoli for a green touch - Grilled veggies for a colorful plate - Quinoa for a healthy grain choice - A fresh salad with lime vinaigrette To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F. If you don’t have a thermometer, cut into the thickest part. The meat should be white, not pink. Juices should run clear, not red. Yes, this recipe is already dairy-free! It uses coconut milk, which adds creaminess without dairy. This makes it a great option for lactose-free diets. Enjoy the rich flavor without any concerns! Coconut lime chicken is a tasty dish full of flavor. We discussed key ingredients and how to marinate the meat. You learned two cooking methods: grilling and pan-searing. I shared tips for juicy chicken, serving ideas, and even ways to store leftovers. You can mix it up with veggies or spice it up. This dish fits every taste and is easy to make. Enjoy this delicious recipe anytime!

Coconut Lime Chicken

A flavorful chicken dish marinated in coconut milk and lime, perfect for grilling.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Tropical
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 can coconut milk (14 oz)
  • 2 pieces limes (zest and juice)
  • 3 tablespoons honey
  • 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 bunch fresh cilantro, chopped (for garnish)

Instructions
 

  • In a mixing bowl, whisk together the coconut milk, lime zest, lime juice, honey, minced garlic, ground ginger, salt, and black pepper until smooth and well combined.
  • Place the chicken breasts in a large zip-top bag or shallow dish and pour half of the coconut lime marinade over the chicken. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour (or overnight for more flavor).
  • Preheat your grill or a skillet over medium heat and add the olive oil.
  • Remove the chicken from the marinade and discard the used marinade. Grill or pan-sear the chicken for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks (internal temperature should reach 165°F).
  • While the chicken cooks, transfer the remaining marinade to a saucepan and bring to a simmer over medium heat. Allow it to cook for about 5-7 minutes until slightly thickened.
  • Once the chicken is cooked, drizzle the thickened sauce over the chicken.
  • Garnish with fresh chopped cilantro.

Notes

Serve with lime wedges and cilantro, alongside jasmine rice.
Keyword chicken, coconut, grilled, lime, marinated