Coconut Lime Chicken (Printable version)

Tender chicken in a creamy coconut-lime sauce with aromatic garlic and ginger.

# What you'll need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.3 pounds)
02 - 0.5 teaspoon salt
03 - 0.25 teaspoon black pepper

→ Marinade & Sauce

04 - 1 tablespoon olive oil
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 13.5 ounces (1 can) full-fat coconut milk
08 - Zest of 1 lime
09 - Juice of 2 limes
10 - 2 tablespoons gluten-free soy sauce
11 - 1 tablespoon honey or maple syrup
12 - 0.5 teaspoon chili flakes (optional)

→ Garnish

13 - 2 tablespoons fresh cilantro, chopped
14 - Lime wedges, for serving

# Directions:

01 - Season both sides of each chicken breast thoroughly with salt and black pepper, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken in the pan and sear for 2 to 3 minutes per side until golden brown. Transfer chicken to a plate and set aside.
03 - In the same skillet, add minced garlic and grated ginger. Sauté for 1 minute, stirring constantly, until fragrant but not browned.
04 - Pour in coconut milk, then add lime zest, lime juice, soy sauce, honey, and chili flakes. Whisk thoroughly to combine all ingredients and dissolve the honey.
05 - Return chicken breasts to the skillet. Reduce heat to medium-low, cover with a lid, and simmer for 15 to 18 minutes until chicken reaches an internal temperature of 165°F.
06 - Remove the lid and continue simmering uncovered for 2 to 3 minutes, allowing the sauce to reduce and thicken slightly.
07 - Transfer chicken to serving plates. Spoon the warm coconut-lime sauce generously over each portion. Top with fresh chopped cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The sauce creates itself while the chicken cooks, meaning almost zero active work
  • Leftovers taste even better the next day as the flavors deepen and mingle
02 -
  • Do not let the sauce come to a rolling boil or the coconut milk might separate and grainy texture will follow
  • Letting the chicken rest for a few minutes after simmering helps it retain all those juices when you slice it
03 -
  • Use a microplane or fine grater for the ginger to avoid any fibrous bits in your sauce
  • Taste the sauce before serving, as lime intensity varies and you might want a squeeze more

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