What goes with coconut lime chicken?

It pairs beautifully with rice (like coconut or cilantro-lime rice), roasted veggies, tropical salads, or even in tacos and wraps. Don’t be afraid to serve it with mango salsa, grilled corn, or black beans for a full meal.

Do coconut and lime go together?

Absolutely! Coconut offers creaminess and subtle sweetness, while lime brings acidity and brightness. The combo is a culinary staple in Thai, Mexican, and Caribbean dishes.

What does marinating chicken in coconut milk do?

Coconut milk helps tenderize the meat, infuse it with flavor, and keep it moist during cooking. It also makes the marinade cling better to the chicken due to its fat content.

What does lime juice do to chicken?

Lime juice gently breaks down protein fibers, making the chicken more tender. It also adds a fresh, zesty flavor and boosts the dish’s natural brightness.

Is lime with coconut healthy?

Yes, when used with lean protein like chicken. Coconut provides healthy fats and lime is high in vitamin C. Together, they add flavor without artificial ingredients or excess calories.

What do you eat with Mexican chicken?

Mexican-style coconut lime chicken goes well with street corn, pico de gallo, guacamole, grilled veggies, and rice. Wrap it in tortillas or serve it with a spicy slaw for extra flair.

Coconut Lime Chicken – The Best 1-Pan Recipe for Bold Flavor

Name: Coconut Lime Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tropical
Ingredients: 1.5 lbs boneless skinless chicken thighs or breasts; 1 cup full-fat coconut milk (from a can); 2 tablespoons fresh lime juice; 1 teaspoon lime zest; 3 cloves garlic, minced; 1 teaspoon grated fresh ginger (or ½ tsp ground ginger); 2 tablespoons olive oil (or avocado oil); 1 teaspoon salt; ½ teaspoon black pepper; Optional: pinch of red pepper flakes or chili powder; Optional garnish: fresh cilantro, lime wedges, toasted coconut flakes

Coconut Lime Chicken

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This creamy, zesty Coconut Lime Chicken is marinated in coconut milk, lime juice, garlic, and spices—then grilled, baked, or pan-seared to perfection. A tropical chicken recipe that’s quick, healthy, and packed with bold flavor!

Author: Amelia
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Main Course
Method: Grilling, Baking, Sautéing
Cuisine: Tropical, Thai-Inspired, Mexican Fusion
Diet: Gluten Free

Ingredients

1.5 lbs boneless skinless chicken thighs or breasts
1 cup full-fat coconut milk (from a can)
2 tablespoons fresh lime juice
1 teaspoon lime zest
3 cloves garlic, minced
1 teaspoon grated fresh ginger (or ½ tsp ground ginger)
2 tablespoons olive oil (or avocado oil)
1 teaspoon salt
½ teaspoon black pepper
Optional: pinch of red pepper flakes or chili powder
Optional garnish: fresh cilantro, lime wedges, toasted coconut flakes

Instructions

In a large bowl or zip-top bag, combine coconut milk, lime juice, lime zest, garlic, ginger, olive oil, salt, and pepper. Mix well.
Add the chicken and coat evenly in the marinade. Seal and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
Choose your cooking method:

Skillet: Heat oil in a skillet over medium-high. Sear chicken 5–7 mins per side, cover, and cook until internal temp reaches 165°F.
Grill: Preheat to medium-high. Grill chicken 5–6 mins per side, basting halfway through.
Oven: Bake at 400°F for 25–30 mins. Broil last 2–3 mins for color.

Let rest for 5 minutes before serving. Garnish with cilantro and lime wedges if desired.

Notes

You can use chicken breasts for a leaner version or thighs for more juiciness.
Coconut milk should be full-fat for the richest flavor. Lite coconut milk can be substituted for fewer calories.
Freeze raw marinated chicken in a zip-lock bag for up to 3 months. Thaw overnight before cooking.
Serve with coconut rice, grilled veggies, mango salsa, or in tacos.

Find it online: https://recipesbyamelia.com/coconut-lime-chicken/