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One Pan Coconut Lime Chicken Recipe

Succulent chicken cooked with coconut milk and zesty lime, all in one pan for a flavorful, easy meal. Perfectly paired with rice or veggies for a complete dish.

Ingredients

• 8 chicken thighs, skinless and boneless
• 2 tsp sea salt flakes
• 1 tsp ground pepper
• 1 tbsp flour (can use gluten free flour)
• 1 tsp sweet paprika (optional)
• 1 tbsp coconut oil
• 1 tbsp light olive oil or rapeseed oil
• 2 tbsp lime juice
• 3 garlic cloves, minced
• 1 tbsp minced ginger
• 1 green jalapeno, finely diced
• 2 shallots, finely diced
• 1 tbsp tomato paste (purée)
• 1 tsp Sriracha, or more to taste
• 2 tbsp light soy sauce
• 400 g (14oz) coconut milk, full fat
• 3 tbsp coconut cream (optional)
• 1 lime zest only
• 2 tbsp salted peanuts, roughly chopped
• 5 spring onions, finely diced
• red pepper flakes
• fresh coriander (cilantro), chopped
• lime wedges

Instructions

1. Step 1: Prepare the Chicken Thighs
   Begin by trimming any excess fat from the chicken thighs and pat them dry with a paper towel. This helps them to sear properly. Sprinkle both sides with sea salt flakes, ground pepper, and a hint of sweet paprika if you're feeling adventurous. A light dusting of flour on each side will give them a lovely golden crust when cooked.

2. Step 2: Sear the Chicken
   In a large pan, melt the coconut oil with the olive oil over medium-high heat. Once shimmering, place the chicken thighs in the pan and sear for about 3 minutes on each side until they're beautifully golden. Transfer these golden beauties to a plate, keeping their juices intact.

3. Step 3: Deglaze the Pan
   With the pan still hot, pour in the lime juice to capture all those flavorful browned bits stuck to the bottom. Use a wooden spoon to gently scrape these bits into the lime juice, creating a savory base for your sauce.

4. Step 4: Build the Base Flavor
   Lower the heat a notch and toss in the minced garlic, ginger, and jalapeno. Let them sizzle and release their aromas, then add the finely diced shallots. Stir for a couple of minutes until the shallots soften, and then incorporate the tomato paste, Sriracha, and soy sauce. This mixture will start to thicken into a fragrant paste.

5. Step 5: Simmer with Coconut
   Pour the coconut milk and, if you’re using it, the coconut cream into the pan. Stir to combine everything smoothly. Nestle the chicken thighs back into this coconut haven, ensuring each piece is well-coated. Sprinkle the lime zest over the top, cover with a lid, and let it all simmer on low heat for about 10-15 minutes. Check for doneness by slicing into the thickest part of a thigh; it should be tender and cooked through.

6. Step 6: Garnish and Serve
   When ready to serve, lavish the dish with finely chopped spring onions, a sprinkle of salted peanuts, and freshly chopped coriander. If you’re in the mood for a little extra heat, add a dash of red pepper flakes. Serve with lime wedges on the side for a zesty kick, and enjoy the delightful burst of flavors with every bite.

Notes

Cooking is an art, and sometimes things don't go as planned. One common hiccup is skipping the flour dusting step. That light coating helps create a delightful crust on the chicken, essential for sealing in juices. If you're going gluten-free, remember to swap with the right flour alternative!

Another snag is rushing through the browning. Give each side a few minutes to develop that rich, golden hue. Trust me, it's worth the wait.

When it comes to flavor, don't let the garlic and ginger burn. Keep the heat gentle as you sauté, coaxing out their aromatic goodness.

Lastly, coconut milk mishaps happen. Make sure it's well-stirred and mixed with cream for a luscious sauce that doesn't separate.

And hey, don’t forget the garnish—it’s the finishing touch that elevates the dish from great to unforgettable!