I am obsessed with the flavor combination of coconut milk and lime juice which is why this coconut lime chicken is one of my go-to recipes for an easy weeknight meal.
I recently made a similar recipe featuring coconut lime poached fish so I thought a chicken version would be just as tasty (I was right). Who can resist juicy chicken drumsticks simmered in a creamy coconut lime broth that’s garlicky, slightly spicy, and perfect spooned over rice.
What Is Coconut Lime Chicken?
Coconut lime chicken is a comforting dish made by simmering chicken in coconut milk with lime, garlic, and aromatics. The coconut milk adds richness, while fresh lime juice and zest keep everything balanced and fresh.
This version leans a little Southeast Asian-inspired with fish sauce, ginger, and chili for depth and warmth. These flavors are what I love the most about this dish!
Why You’ll Love This Recipe
- Big cozy flavors: Creamy coconut milk, zesty lime, and savory chicken all in one pan.
- Weeknight friendly: Everything comes together in a single skillet with minimal cleanup.
- Customizable heat: You can make it mild or spicy depending on who’s at the table.
Equipment You’ll Need
- Large skillet with lid
- Tongs
- Cutting board
- Knife
- Measuring spoons
- Wooden spoon or spatula
Ingredients for Coconut Lime Chicken
- Chicken drumsticks: The star of the dish, they stay juicy and tender while simmering.
- Salt
- Black pepper
- Olive oil
- Garlic
- Fresh ginger
- Red chilis: Adds heat and a subtle fruity spice
- Scallion
- White onion: Builds the base of the broth. Make sure to dive these finely.
- Mushrooms: Add earthiness and soak up the coconut broth.
- Full-fat coconut milk
- Low-sodium chicken broth
- Fish sauce
- Granulated sugar
- Limes: Zest and juice add freshness and brightness. You can adjust the amount based on how tangy you want the broth.
- White rice
- Vegetables of choice
Customizations
- Swap the chicken cut: Use thighs or breasts instead of drumsticks.
- Swap the coconut milk: If you don't like coconut milk, you can use heavy cream or half and half instead.
- Add more veggies: Bell peppers, spinach, or snap peas work great.
How to Make Coconut Lime Chicken
Sear the Chicken
Pat the chicken dry and season with salt and black pepper.
Heat olive oil in a large skillet and sear the drumsticks until golden on all sides, without cooking all the way through. Remove and set aside.
Build the Coconut Lime Broth
In the same pan, sauté garlic and ginger until fragrant.
Add red chilis, scallion, onion, and mushrooms, cooking until slightly softened.
Stir in coconut milk, chicken broth, fish sauce, sugar, lime zest, lime juice, and salt. Bring to a gentle simmer.
Simmer Until Tender
Nestle the chicken back into the broth. Cover and simmer on low until the chicken is fully cooked and tender, about 15-20 mins. Taste and adjust seasoning as needed.
Serve and Finish
Serve over white rice with vegetables on the side.
Spoon extra broth on top and finish with chopped scallions and chili oil.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Tips to Make the Perfect Coconut Lime Chicken
- Don’t rush the sear: Browning the chicken adds so much flavor to the final broth.
- Zest before juicing: It’s much easier and gives you maximum lime flavor.
- Taste at the end: Coconut milk brands vary, so always adjust salt and lime to your liking.
Frequently Asked Questions (FAQs)
Can I use another type of chicken?
Yes, you can use chicken breasts or thighs. Sear them for 2–3 minutes per side and simmer in the broth for about 5-8 minutes so they don’t overcook.
Is this spicy? How do I adjust the heat?
It’s mildly spicy as written. For less heat, use chili flakes sparingly or skip them. For more heat, add extra chilis or chili flakes.
Can I make this ahead of time?
Yes, the flavors deepen as it sits. Reheat gently so the coconut milk doesn’t separate.
Can I freeze coconut lime chicken?
You can freeze it, but coconut milk may slightly change texture when thawed. Stir well while reheating to bring it back together.
Related Recipes You’ll Love
- Coconut Lime Poached Fish
- Coconut Curry Chicken
- Creamy Caramelized Onion Chicken
- Chicken Adobo with Coconut Milk
Coconut Lime Chicken
Equipment
Ingredients
For the Chicken
Coconut Lime Broth
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 1-2 red chilis or ¼ teaspoon red chili flakes
- 1 scallion chopped
- ½ white onion diced
- 4 oz mushrooms thinly sliced
- 1 can full-fat coconut milk 13.5 fl oz.
- 1 cup low-sodium chicken broth
- 3 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 2 limes zested and juiced
- ½ salt adjust to taste
Garnishes
- Chopped scallions
- Chili oil
To Serve
- White rice
- Vegetables of choice
Instructions
- Pat the chicken drumsticks dry with paper towels and season lightly on all sides with salt and freshly cracked black pepper. Set aside.2 pounds chicken drumsticks, ½ teaspoon salt, Freshly cracked black pepper
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken drumsticks and sear until golden brown on all sides, about 2–3 minutes per side. The chicken should not be cooked through. Transfer to a plate and set aside.1 tablespoon olive oil
- In the same skillet, add another 1 tablespoon olive oil over medium heat. Add the garlic and ginger and sauté for 30 seconds until softened and fragrant. Add in the red chilis (or chili flakes) and chopped scallion and cook for another 30 seconds.1 tablespoon olive oil, 4 cloves garlic, 1 tablespoon minced ginger, 1-2 red chilis, 1 scallion
- Add the diced onion and mushrooms and cook for 1–2 minutes until slightly softened. Pour in the coconut milk and chicken broth, then add fish sauce, sugar, lime zest, lime juice, and salt. Stir well and bring to a gentle simmer.½ white onion, 4 oz mushrooms, 1 can full-fat coconut milk, 1 cup low-sodium chicken broth, 3 tablespoon fish sauce, 1 tablespoon granulated sugar, 2 limes, ½ salt
- Return the chicken to the pan, nestling it into the coconut lime broth. Reduce heat to low, cover, and simmer for 15-20 minutes, turning once halfway through, until the chicken is fully cooked, tender, and slightly falling off the bone. Taste the broth and adjust seasoning as needed.
- Serve the chicken over steamed white rice and a side of vegetables, spooning plenty of coconut lime broth on top. Finish with chopped scallions and a drizzle of chili oil.Chopped scallions, Chili oil, White rice, Vegetables of choice
LP says
Can you use a different cut of chicken (breast, thigh, etc) for this recipe?
Herman says
yes you can definitely can! I like using chicken breast too but make sure to simmer it for less time so the chicken doesn't overcook.
Ruth Cogdill says
Can't wait to try this recipe!
Cassandra M says
delicious
Melissa North says
I just started following you and used this reciepe as the first "test" to see if these these recipes are legit or just pretty food porn on social media. This turned out EXCELLENT! Was very easy to follow and make. Followed instructions exactly withy no mods. Reminded me of Tom Ka Gai. Next time I will add lemongrass as I think that will pair well. Cant wait to try more of your recipes:-)
Herman says
I'm so glad you liked this one! Hopefully this recipe convinced you that social media can be legit too haha