Chili Chicken With Coconut Lime Sauce
Next time you’re craving takeout, try making my deliciously easy, super speedy Thai-inspired Coconut Lime Chicken recipe. Simply whisk up a chili lime chicken marinade and a coconut lime sauce, pan sear the chicken breasts, and drizzle with the creamy sauce. Voila! A restaurant-worthy dinner on the table in under 30 minutes.
One of my favorite things about chicken recipes is how quickly most of them cook up. Unless you’re using a slow cooker (which I also adore when I have forethought), most—including this recipe for coconut lime chicken breasts—can be made in 30 minutes or less. It’s the perfect weeknight meal!
Why You’ll Love This Lime & Coconut Chicken
- Bright & Zesty – Marinating chicken with sweet chili sauce that’s been bolstered with a few simple extras ensures juicy meat, gorgeous caramelization and a spicy-sweet flavor base. And when you drizzle on the creamy-dreamy sriracha coconut lime sauce? It’s 🤌*chef’s kiss* perfection.
- Just 10 Ingredients – This recipe was born out of hungry desperation using mostly pantry staples. The only fresh ingredients you need are chicken breasts, a lime, and some garlic!
- Quick & Easy – This one pan coconut lime chicken is ready in just 20 minutes from start to finish, making it the ideal midweek I’m-hanging-on-by-a-thread kinda meal.
Ingredients & Substitutions
- 1/3 cup sweet chili sauce – Often sold under the brand name “Mae Ploy,” this sticky sweet sauce is a personal favorite. If you’ve ever ordered crab rangoon, this is the dipping sauce it comes with. If sweet chili sauce is unavailable, mix equal parts honey and chili paste (e.g. sambal oelek).
- 3 tablespoons soy sauce – For an umami punch. Use tamari or coconut aminos instead of soy sauce for a gluten free option. You can also use Bragg’s liquid aminos which do contain gluten, but are soy-free.
- 1 tablespoon garlic minced – Feel free to use jarred minced garlic to keep your prep to the bare minimum.
- 1/2 teaspoon red pepper flakes – For a little kick! You can easily dial the heat up or down by adding more or less to taste.
- 1 teaspoon garlic salt – If you only have garlic powder on hand, not to worry. Just mix 3 parts fine sea salt with 1 part garlic powder to make your own.
- Zest of half a lime and 1 tablespoon lime juice – “Fresh” is the operative term! Not only do we want to get the bright flavor of the zest, but the bottled juice often ends up tasting bitter and flat rather than zippy and sunshiney.
- 1 1/2 pounds boneless skinless chicken breast – Lean and protein-packed white meat is always a solid choice. Boneless skinless chicken thighs are also delectable and quick cooking.
- 1/2 cup canned coconut milk – Make sure you’re reaching for full-fat canned coconut milk, not the kind that comes in cartons near the regular milk. Why? The canned variety has higher fat content, which not only means better flavor, but also means the sauce won’t break. Lower-fat versions will curdle!
- 1 tablespoon lime juice Adds tang and balance to the coconut sauce
- Zest of half a lime Reinforces that fresh lime flavor in the sauce
- 2 tablespoons mayonnaise – For additional creaminess, mayonnaise does the trick. Feel free to replace it with Greek yogurt for a lighter sauce.
- 1 tablespoon sriracha – Think of this hot sauce like a fiery ketchup: slightly viscous, a little spicy, a little sweet, and a whole lot delicious. You’re welcome to swap in Korean gochujang if you prefer!
How to Make Chili Chicken With Coconut Lime Sauce
Step 1: Make the Chili Lime Chicken Marinade.
In a large bowl, combine the sweet chili sauce, soy sauce, minced garlic, red pepper flakes, garlic salt, lime zest, and lime juice. Stir everything together until fully combined, ensuring the marinade is well-mixed to infuse the chicken with maximum flavor.
Step 2: Coat the Chicken.
Add the chicken breasts directly to the bowl with the prepared marinade. Use tongs or your hands to thoroughly coat each piece of chicken, making sure every surface is evenly covered. Set the bowl aside and let the chicken sit while you prepare the sauce—even a few minutes of marinating can make a big difference!
Step 3: Make the Coconut Lime Sauce.
In a small bowl, combine the coconut milk, lime juice, lime zest, mayonnaise, and sriracha. Stir until the mixture is completely smooth and creamy. Taste the sauce and adjust the sriracha if you’d like more heat, then set it aside.
Step 4: Cook the Chicken.
Spray a medium-sized pan with nonstick cooking oil and heat it over medium-high heat. Add the marinated chicken breasts to the pan and cook for about 6 to 8 minutes per side, or until the chicken is fully cooked through and has a nice sear on the outside.
Step 5: Serve and Finish.
Remove the cooked chicken from the pan and let it rest for a minute so the proteins relax and the juices can redistribute. Serve the chicken over a bed of rice, then generously drizzle the prepared coconut lime sauce over the top. Feel free to add any additional toppings or garnishes you desire, then dig in and enjoy!
Optional Variations & Dietary Adaptations
- Grilled Version – For a smoky flavor (and less cleanup!), grill the marinated chicken breasts instead of pan-cooking them. Preheat your grill to medium-high heat and cook the chicken for 6-8 minutes per side, or until fully cooked through.
- Spicy – If you want to amp up the heat, add an extra drizzle of sriracha or a sprinkle of chili flakes to the coconut lime sauce.
- Soy-Free – To make this lime coconut chicken recipe soy-free, swap in coconut aminos or liquid aminos in place of the soy sauce in the chili lime marinade.
- Gluten-Free – For a gluten-free version, use tamari or coconut aminos instead of soy sauce in the marinade.
- Chili Lime Chicken Thighs – Instead of chicken breasts, you can use boneless, skinless chicken thighs for a richer, more flavorful dish. Adjust the cooking time as needed, as thighs may take a bit longer to fully cook through, but not much. Thighs are also more forgiving than breasts, so don’t fret if you overdo it a little.
Expert Tips & Tricks
- Even Cooking. If using thicker chicken breasts, lightly pound them to an even thickness before marinating. This will ensure the chicken cooks through evenly, preventing any dry or undercooked spots.
- Don’t Overcrowd the Pan. When cooking the chicken, be careful not to overcrowd the pan. If needed, cook the chicken in batches to allow for proper browning and searing. Overcrowding can lead to steaming instead of crisping, and the caramelly edges are sublime!
- Let It Rest. After cooking, it’s important to let the chicken rest for a minute or two before serving. This resting period allows the juices to redistribute throughout the meat, keeping the chicken tender and juicy.
- Marinate for Maximum Flavor. If you’re not in a huge rush, take the time to let the chicken marinate in the chili lime mixture for at least 15-30 minutes before cooking. This allows the flavors to fully penetrate the meat for the most flavorful end result.
- Sear for Color and Texture. When cooking the chicken, make sure to get a nice sear on the outside. This will create an appealing caramelized crust and lock in the juices for a tender, juicy interior.
- Adjust Spice to Taste. The amount of sriracha called for in the coconut lime sauce provides a moderate level of heat. Feel free to add more or less depending on your personal spice preference.
- Use Fresh Citrus. For the best flavor, use freshly squeezed lime juice and zest rather than bottled juice. The bright, acidic notes of fresh lime really make this dish shine.
- Don’t Skimp on the Sauce. Be generous when drizzling the creamy coconut lime sauce over the cooked chicken. This sauce is the star of the show, so you’ll want enough to coat each bite.
How to Serve
The bright, tropical flavors of this coconut lime chicken pair wonderfully with a variety of accompaniments. For a classic plating, serve the chicken over a bed of fluffy, steamed jasmine rice to soak up all the delectable sauce.To go a step further, consider preparing a batch of coconut rice to complement the tangy, spicy chicken and double down on coconutty yum.
For a bit of color, roast up a medley of fresh vegetables like broccoli or green beans to serve alongside the chicken. The crisp, caramelized veggies make for a vibrant, well-rounded meal. And don’t forget the fresh toppings! A sprinkle of chopped cilantro, sliced scallions, and a squeeze of fresh lime juice add brightness and acidity.
For a fun, customizable option, consider serving the coconut lime chicken in a grain or rice bowl. Slice or shred the chicken and arrange it over a base of steamed rice, then top with your choice of roasted vegetables, fresh herbs, and a generous drizzle of the coconut lime sauce.
Chili lime chicken tacos are also fun as a mashup. Slice the chicken into thin strips, then layer it into the tortillas along with shredded cabbage or slaw and a dollop of the creamy coconut lime sauce.
Storage & Reheating
- Refrigeration: Store any leftover coconut lime chicken and sauce separately in airtight containers in the refrigerator. The cooked chicken will keep for 3-4 days, while the sauce will last 5-7 days.
- Freezing: To freeze, place the chicken and sauce in separate freezer-safe containers or bags, leaving a bit of headspace to allow for expansion. The frozen chicken will keep for 2-3 months, while the sauce will maintain its quality for 1-2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat the refrigerated chicken, simply place it in a skillet or baking dish and warm it through over medium heat, adding a splash of water or broth if needed to prevent drying. When reheating the sauce, do so gently over low heat, stirring frequently, until warmed through. Avoid boiling, as this can cause the sauce to separate. Alternatively, you can reheat individual portions of the chili lime chicken and coconut lime sauce together in the microwave, stirring periodically, until heated to your desired temperature.
FAQs
Can you freeze coconut lime chicken?
You sure can! Hop back up to the storage instructions for details.
Where is coconut lime chicken from?
While my recipe isn’t authentic or traditional, the combination of coconut, lime, and spices like chili and garlic is quintessentially Thai. I used the flavors of my favorite Thai curries and tom kha gai to guide me!
Chili Chicken With Coconut Lime Sauce
Ingredients
- ⅓ cup of sweet chili sauce
- 3 tbsp of soy sauce
- 1 tbsp of garlic minced
- ½ tsp of red pepper flakes
- 1 tsp of garlic salt
- Zest of half a lime
- 1 tbsp of lime juice
- 1 ½ lb of boneless skinless chicken breast
- ½ cup of canned coconut milk
- 1 tbsp lime juice
- Zest of half a lime
- 2 tbsp mayonnaise
- 1 tbsp of sriracha
Instructions
- Step 1: Make the Chili Lime Chicken Marinade. In a large bowl, combine the sweet chili sauce, soy sauce, minced garlic, red pepper flakes, garlic salt, lime zest, and lime juice. Stir everything together until fully combined, ensuring the marinade is well-mixed to infuse the chicken with maximum flavor.
- Step 2: Coat the Chicken. Add the chicken breasts directly to the bowl with the prepared marinade. Use tongs or your hands to thoroughly coat each piece of chicken, making sure every surface is evenly covered. Set the bowl aside and let the chicken sit while you prepare the sauce—even a few minutes of marinating can make a big difference!
- Step 3: Make the Coconut Lime Sauce. In a small bowl, combine the coconut milk, lime juice, lime zest, mayonnaise, and sriracha. Stir until the mixture is completely smooth and creamy. Taste the sauce and adjust the sriracha if you’d like more heat, then set it aside.
- Step 4: Cook the Chicken. Spray a medium-sized pan with nonstick cooking oil and heat it over medium-high heat. Add the marinated chicken breasts to the pan and cook for about 6 to 8 minutes per side, or until the chicken is fully cooked through and has a nice sear on the outside.
- Step 5: Serve and Finish. Remove the cooked chicken from the pan and let it rest for a minute so the proteins relax and the juices can redistribute. Serve the chicken over a bed of rice, then generously drizzle the prepared coconut lime sauce over the top. Feel free to add any additional toppings or garnishes you desire, then dig in and enjoy!
Notes
Optional Variations & Dietary Adaptations
- Grilled Version – For a smoky flavor (and less cleanup!), grill the marinated chicken breasts instead of pan-cooking them. Preheat your grill to medium-high heat and cook the chicken for 6-8 minutes per side, or until fully cooked through.
- Spicy – If you want to amp up the heat, add an extra drizzle of sriracha or a sprinkle of chili flakes to the coconut lime sauce.
- Soy-Free – To make this lime coconut chicken recipe soy-free, swap in coconut aminos or liquid aminos in place of the soy sauce in the chili lime marinade.
- Gluten-Free – For a gluten-free version, use tamari or coconut aminos instead of soy sauce in the marinade.
- Chili Lime Chicken Thighs – Instead of chicken breasts, you can use boneless, skinless chicken thighs for a richer, more flavorful dish. Adjust the cooking time as needed, as thighs may take a bit longer to fully cook through, but not much. Thighs are also more forgiving than breasts, so don’t fret if you overdo it a little.
Expert Tips & Tricks
- Even Cooking. If using thicker chicken breasts, lightly pound them to an even thickness before marinating. This will ensure the chicken cooks through evenly, preventing any dry or undercooked spots.
- Don’t Overcrowd the Pan. When cooking the chicken, be careful not to overcrowd the pan. If needed, cook the chicken in batches to allow for proper browning and searing. Overcrowding can lead to steaming instead of crisping, and the caramelly edges are sublime!
- Let It Rest. After cooking, it’s important to let the chicken rest for a minute or two before serving. This resting period allows the juices to redistribute throughout the meat, keeping the chicken tender and juicy.
- Marinate for Maximum Flavor. If you’re not in a huge rush, take the time to let the chicken marinate in the chili lime mixture for at least 15-30 minutes before cooking. This allows the flavors to fully penetrate the meat for the most flavorful end result.
- Sear for Color and Texture. When cooking the chicken, make sure to get a nice sear on the outside. This will create an appealing caramelized crust and lock in the juices for a tender, juicy interior.
- Adjust Spice to Taste. The amount of sriracha called for in the coconut lime sauce provides a moderate level of heat. Feel free to add more or less depending on your personal spice preference.
- Use Fresh Citrus. For the best flavor, use freshly squeezed lime juice and zest rather than bottled juice. The bright, acidic notes of fresh lime really make this dish shine.
- Don’t Skimp on the Sauce. Be generous when drizzling the creamy coconut lime sauce over the cooked chicken. This sauce is the star of the show, so you’ll want enough to coat each bite.
How to Serve
The bright, tropical flavors of this coconut lime chicken pair wonderfully with a variety of accompaniments. For a classic plating, serve the chicken over a bed of fluffy, steamed jasmine rice to soak up all the delectable sauce.To go a step further, consider preparing a batch of coconut rice to complement the tangy, spicy chicken and double down on coconutty yum. For a bit of color, roast up a medley of fresh vegetables like broccoli or green beans to serve alongside the chicken. The crisp, caramelized veggies make for a vibrant, well-rounded meal. And don’t forget the fresh toppings! A sprinkle of chopped cilantro, sliced scallions, and a squeeze of fresh lime juice add brightness and acidity. For a fun, customizable option, consider serving the coconut lime chicken in a grain or rice bowl. Slice or shred the chicken and arrange it over a base of steamed rice, then top with your choice of roasted vegetables, fresh herbs, and a generous drizzle of the coconut lime sauce. Chili lime chicken tacos are also fun as a mashup. Slice the chicken into thin strips, then layer it into the tortillas along with shredded cabbage or slaw and a dollop of the creamy coconut lime sauce.Storage & Reheating
- Refrigeration: Store any leftover coconut lime chicken and sauce separately in airtight containers in the refrigerator. The cooked chicken will keep for 3-4 days, while the sauce will last 5-7 days.
- Freezing: To freeze, place the chicken and sauce in separate freezer-safe containers or bags, leaving a bit of headspace to allow for expansion. The frozen chicken will keep for 2-3 months, while the sauce will maintain its quality for 1-2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat the refrigerated chicken, simply place it in a skillet or baking dish and warm it through over medium heat, adding a splash of water or broth if needed to prevent drying. When reheating the sauce, do so gently over low heat, stirring frequently, until warmed through. Avoid boiling, as this can cause the sauce to separate. Alternatively, you can reheat individual portions of the chili lime chicken and coconut lime sauce together in the microwave, stirring periodically, until heated to your desired temperature.
Private Notes
Final Thoughts
This Chili Chicken With Coconut Lime Sauce is one of those recipes that reminds me why I love cooking at home. It is fast. It is flavorful. And it brings everyone to the table without complaint.
It is the kind of meal that makes a regular night feel a little special. No stress. No complicated steps. Just good food made with intention. If you try it once, I have a feeling it will become one of those recipes you keep coming back to when you need a win in the kitchen.
From my kitchen to yours, I hope this one brings a little extra flavor to your dinner table.
