Description
Sizzling one pan coconut lime chicken brings tropical flavors right to your dinner table with minimal cleanup and maximum satisfaction. Tender chicken gets glazed in a creamy, zesty sauce that makes weeknight cooking feel like a delightful culinary escape.
Ingredients
Scale
Proteins:
- 8 chicken thighs
Spices and Seasonings:
- 2 teaspoons sea salt flakes
- 1 teaspoon ground pepper
- 1 teaspoon sweet paprika
- 1 tablespoon flour
Sauce and Cooking Components:
- 400 grams full-fat coconut milk
- 2 tablespoons lime juice
- 1 tablespoon coconut oil
- 1 tablespoon light olive oil
- 3 garlic cloves
- 1 tablespoon minced ginger
- 1 green jalapeno
- 2 shallots
- 1 tablespoon tomato paste
- 1 teaspoon Sriracha
- 2 tablespoons light soy sauce
- 3 tablespoons coconut cream
- Zest of 1 lime
Garnish:
- 2 tablespoons salted peanuts
- 5 spring onions
- Red pepper flakes
- Fresh cilantro
- Lime wedges
Instructions
- Trim excess fat from 8 chicken thighs and thoroughly pat them completely dry with paper towels. Season both sides generously with 2 tsp salt, 1 tsp pepper, and 1 tsp paprika, then dust lightly with 1 tbsp flour.
- Heat 1 tbsp coconut oil and 1 tbsp olive oil in a large skillet over medium-high heat at 375°F. Carefully sear chicken for 3-4 minutes per side until a deep golden brown color develops.
- Transfer chicken to a clean plate. Pour 2 tbsp lime juice into the hot pan to deglaze, using a wooden spoon to scrape up all caramelized brown bits from the bottom.
- Reduce heat to medium and add 3 minced garlic cloves, 1 tbsp minced ginger, and 1 finely diced green jalapeño. Sauté for exactly 60 seconds until fragrant.
- Stir in 2 finely diced shallots, 1 tbsp tomato paste, 1 tsp Sriracha, and 2 tbsp soy sauce. Mix thoroughly to combine all ingredients.
- Pour 14 oz full-fat coconut milk and 3 tbsp coconut cream into the pan. Gently stir and bring the sauce to a gentle simmer.
- Return chicken to the skillet, sprinkle with lime zest, and cover. Reduce heat to low, cooking for 12-15 minutes until chicken reaches an internal temperature of 165°F.
- Uncover and garnish with 2 tbsp chopped salted peanuts, 5 sliced spring onions, red pepper flakes, and fresh cilantro. Serve immediately with rice and lime wedges.
Notes
- Chicken thickness matters, so pound thighs to an even thickness for consistent cooking and tender results.
- Letting the chicken rest after searing helps retain moisture and ensures a juicier final dish.
- Pat the chicken completely dry before seasoning to get a beautiful golden-brown crust that seals in flavor.
- Choose full-fat coconut milk for a richer, more luxurious sauce that coats the chicken perfectly.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 445 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg