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Coconut lime chicken recipe

Coconut lime chicken recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

This tasty chicken dish is best enjoyed over rice and we tend to like making it in the summer months particularly, this probably has to do with our association of coconut and limes with summer.


Washington, United States

3 people made this

IngredientsServes: 2

  • juice of 1/2 lime
  • 1 tablespoon brown sugar
  • 75g freshly grated coconut
  • salt and pepper, to taste
  • 1 chicken breast fillet, cut in strips
  • 1 tablespoon butter

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In a medium bowl combine lime juice, brown sugar, coconut, salt and pepper. Mix well and add chicken. Stir to coat.
  2. In a large frying pan melt butter over medium heat. Fry the chicken from all sides until golden brown and no longer pink in the middle. Remove from the pan and serve warm over rice, or cold in a sandwich.

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Best Ever Spatchcock Chicken with Coconut & Soy

  • preparation 15 minutes
  • cook time 1 hour 10 minutes
  • Serves 4-6

We simply adore this spatchock chicken recipe, which is basted in a soy sauce and coconut marinade and cooked on the barbecue. You spatchcock a chicken by removing its backbone which flattens out the bird it's a great way to barbecue chicken because the meat cooks more quickly.

  • 2kg free-range chicken
  • 1 tbsp olive oil
  • sea salt and freshly ground black pepper
  • For the baste
  • 200g coconut milk
  • 1 garlic clove, finely chopped
  • 2 tbsp soft brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • Zest and juice of 1 lime
  • To serve
  • A few sprigs of mint, chopped
  • 2 red chillies, chopped

Begin by spatchcocking the chicken. On a chopping board, use a sharp knife to make a few deep slashes through the meat, on both the breast and legs (this helps the heat penetrate to the middle more quickly). Turn the bird breast-side down on the chopping board and, using heavy-duty kitchen scissors, cut down each side of the backbone. Remove and discard. Turn the bird breast-side up and press down firmly to open it out flat.

Fire up the barbecue ready for direct and indirect cooking. In other words, have hot coals on one side and none on the other, reserving a space away from the heat source (it'll still get warm and will allow for a slower, more even cook).

Drizzle the chicken with the olive oil and season well with salt and freshly ground black pepper. Lay onto the grill bars, away from the heat source, skin-side up. Rest a heavy object on top to weigh it down, like a heavy frying pan. Shut the lid. Leave to cook for 45 minutes, checking once or twice and rotating the chicken to make sure it cooks evenly, but leave skin-side up.

Make a baste by stirring together the coconut milk, garlic, brown sugar, soy sauce, fish sauce and the lime zest in a bowl. Reserve the lime for squeezing the juice over the chicken once cooked.

Once the chicken has had 45 minutes skin-side up, turn it over and cook for a further 10 minutes skin-side down with the lid down. Use tongs to slide it directly over the fire and begin to brush with the baste, using a silicone pastry brush. Keep basting and turning for another 10–15 minutes until the chicken is deeply golden and cooked through. The temperature on a digital probe thermometer should read 74°C.

Lift the chicken onto a serving board then use a large knife to chop it into pieces. Squeeze over the reserved lime juice and scatter on the mint and chillies, if using.


Recipe Summary

  • 2 cups tequila
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper
  • 6 (6 ounce) skinless, boneless chicken breast halves
  • 1 (16 ounce) container sour cream
  • ½ cup coconut milk
  • ¼ cup lime juice
  • 2 tablespoons chopped cilantro
  • 1 clove crushed garlic
  • 1 pinch salt and pepper to taste
  • 6 slices peeled, cored pineapple

Whisk together the tequila, 2 tablespoons of lime juice, brown sugar, and cayenne pepper pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

Meanwhile, make the sauce by whisking together the sour cream , coconut milk, and 1/4 cup of lime juice in a bowl. Add the cilantro and garlic, then season to taste with salt and pepper set aside.

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.

Cook the chicken and pineapple slices on the preheated grill until the chicken is no longer pink in the center, and the pineapple slices are nicely marked, about 6 minutes. Serve the chicken breasts topped with a slice of grilled pineapple, and a dollop of the sour cream sauce.


Ingredients

Step 1

Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.

Step 2

Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.

Step 3

Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.

Step 4

Arrange chicken on a platter drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.

How would you rate Thai Roast Chicken Thighs With Coconut Rice?

I love this recipe, only time I've been able to cook moist chicken. This is a very sweet dish and I'm not sure if I added enough salt but that would be more only critique, most salt to combat the sweetness.

I really enjoyed this recipe. It packs a lot of flavor with minimal ingredient prep/time. The marinade is very very tasty. Don't be afraid of the fish sauce. I didn't think the amount was overwhelming at all. I loved the addition of the cabbage - the coconut rice, a piece of wilted cabbage, crispy chicken, and fresh cilantro combination made for a great bite. (Diana Yen - Thank you for making me feel like a top chef. This recipe and Salmon Coconut Soup recipe from March.. perfection. Can't wait to try more!)

I followed the recipe exactly as written with one exception as suggested by the other chefs - less fish sauce. The resulting meal was phenomenal, very easy to make and timed out perfectly for the bake and rice. What I would do differently: no cabbage. It really didn’t add anything for me, being the one who doesn’t eat chicken I was looking forward to having something with the same flavor. Next time it will be tofu and mushrooms to soak up that flavor while the chicken bakes. And I will serve this with tamago - sweet soy scrambled egg - I think that would play nicely with the Thai flavors.

SO GOOD! However, like said in the other reviews, the cabbage slices dont need the extra oil brushing. I think they get enough from the moisture and the marmalade run off from the chicken. Also, I couldn't really tell how they wanted me to do the cabbage, but I cut the bottom off and sliced it in the way you would slice a potato for chips (so like in a half moon/ circle). I also used a glass pie dish not a cast iron (just moved out of my parents, on a budget lol) and it worked just fine. Full disclosure, I didn't eat the cabbage, but it provided a nice entrapment for the oil at the bottom. I also cut the fish sauce to 2 tablespoons, and the sugar to 4 tablespoons and it was still great with lots of flavor. In addition, I used a rice cooker instead of doing the rice on the stove and I just added all the stuff (coconut milk, ginger, etc.) to the pot and turned it on- worked great.

This is one of the best recipes I’ve made in a long time! I read all the comments beforehand and was glad I did. I trimmed the excess skin and fat hanging off of the thighs and only left on the skin that covered the surface area of the meat. I only brushed a thin layer of oil on the bottom of the pan to prevent sticking, as opposed to brushing the cabbage generously on both sides. I cut the brown sugar down to 3T and fish sauce to 2T. There was a fair amount of liquid when I took it out of the oven but it wasn’t swimming in 2 inches of chicken fat as described by the other reviewer. The cabbage released a lot of moisture too so most of it was actually water. I removed the chicken and cabbage and added the reserved marinade back into the pan and reduced the liquids down to an incredible pan sauce. Don’t sleep on topping the dish with cilantro and a fresh lime squeeze. It makes a big difference.

HOME RUN! This dish is fabulous! I made it directly as written and my husband and I were delighted! It’s tempting to put the rice next to the chicken and cabbage, it makes a great palate cleanser on its own. I put half the marinade in the pan bc I misread the recipe and I wasn’t disappointed. All the flavors of this wonderful dish are unique and delicious. I served a lime, salt and pepper dipping sauce along side instead of lime wedges and it really was fantastic. Juice of half to a whole lime, 1/2 to 1 tsp kosher salt and 1/2 to 1 tsp fresh ground pepper. Divine! This recipe is a definite keeper in the family recipe book.

Excellent! I ran out of room in my skillet and cooked two pieces of chicken on a sheet pan without cabbage. I actually preferred those pieces of chicken because the skin was able to crisp up on all sides. The ones in the skillet only crisped on the top since the bottom was sitting in fat/sauce. Next time I think I will place the chicken on a rack with the cabbage underneath on a sheet pan or casserole dish.

Terrific recipe, but you need to cut the fish sauce by HALF. If you make it as written, one piece of chicken contains your entire RDA of sodium. On top of that, the fish sauce just grossly overpowers all the other flavors. - Use 2tbsp fish sauce, not 1/4cup - Use 3-4tbsp sugar, not 1/3cup - Don't pour reserved marinade directly over top of cooked chicken. Instead, remove chicken and cabbage from skillet, then add reserved marinade to roasting juices and reduce until thickened and emulsified. This makes an unbelievable pan sauce.

This recipe is unctuous! I put very little oil on the cabbage because an earlier review mentioned it was greasy. I don't usually care for cabbage but ate every bite of this version. Other than the time to marinate the chicken, it was a quick, easy recipe and one for which i had all the ingredients (except for the chicken!) on hand.

Really, really enjoyed this. Husband couldn't STOP eating the coconut rice! I used a dutch oven rather than my skillet because it seemed like a LOT to put in the skillet (plus I'm a messy cook) and turned out fine. Nice addition to my chicken thigh recipes!

Great recipe! Super easy and delicious. The addition of cilantro at the end really elevates the flavor. Did not oil the cabbage per one reviewer's comment about the dish being too greasy, and I can report that the cabbage was fine without the extra oil. Also marinated the chicken for 1 hour. I think flavor-wise, the chicken would benefit from a longer marinade time (duh). Will be making this recipe again soon!

This dish was so easy and just delicious! I only let the chicken thighs marinade for 1 hour because I didn’t notice that part so I can only imagine how much more delicious it would be with a longer marinade time. The cabbage was a great addition. it browned right up with the chicken and made a delicious pan sauce. Cast iron skillet is key!

I found the cabbage to be sitting in 2” of fat/chicken juices when it was done. I couldn’t eat it, it was just greasy. However, the chicken and the rice was delicious. The other reviewers didn’t seem to have this problem. I don’t know where it went wrong.

Hi Susan! You can use olive oil or a neutral vegetable oil :)

I don't see oil in the ingredients list. What kind of oil is recommended?


Seared Coconut-Lime Chicken with Snap Pea Slaw

Raw snap peas add freshness and crunch to classic chicken breast.

fresh lime juice, divided (from about 2 limes)

snap peas, strings removed and thinly sliced

8-ounce boneless, skinless chicken breasts

  1. In large bowl, whisk together sesame oil, ginger, 1 1/2 tablespoons lime juice and 1/2 teaspoon salt. Add snap peas, snow peas and scallions, and toss to combine.
  2. Cut each breast horizontally in half to make 4 thin cutlets, then pound to 1/4 inch thick. Heat oil in large skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook in batches until golden brown and cooked through, about 2 minutes per side. Transfer chicken to plates as it is cooked. Remove pan from heat and stir in coconut cream and remaining 11/2 tablespoons lime juice, scraping up any browned bits. Spoon over chicken on plates.
  3. Fold cilantro into pea mixture and serve on top of chicken.

Nutritional Information (per serving): About 290 cal, 15 g fat (3.5 g saturated), 29 g protein, 540 mg sodium, 10 g carbohydrate, 3 g fiber


Coconut Lime Chicken

This Thai-inspired coconut lime chicken recipe is fast, comforting, and simple to make! The sauce is silky and zesty. Ready in just over 30 minutes.

Coconut Lime Shrimp recipe from 2017, and I decided to make a chicken one based on it. This recipe is easy to make on busy weeknights, yet it's probably a bit different from your usual chicken dinners.

If you're on a low-carb diet or know someone who is, this could be a good option to try. Personally, I like to serve Thai coconut lime chicken over rice. It's perfect for soaking up all that delicious sauce.

This recipe is definitely family-friendly. I do have some suggestions below (and in the notes of the recipe card) on how you can jazz it up even more if you want to. This recipe is delicious as-is, but I know some people like even bolder flavors.


Cook's Notes

Cutting Into Pieces

1. Remove Legs
Cut through skin between each breast and thigh. Pop thighbone out of the socket. Cut leg off.

2. Divide Legs
Turn each leg skin side down and cut along fat line through joint to separate thigh from drumstick.

3. Remove Wings
Pull each wing to expose joint cut between joint and breast to remove wing.

4. Remove Breast
Use kitchen shears to cut through the bone on either side to separate breast from the back.

5. Divide Breast
Use kitchen shears to split breast. If desired, cut into quarters.


Grilled Chicken with Coconut-Lime Slaw

Shake up your chicken routine with this easy weeknight dinner that will be on the table in just 20 minutes.

red cabbage, thinly sliced

scallions, cut into matchsticks

1. Heat grill to medium-high.

2. Season chicken with salt and pepper. Grill, turning once, until just cooked through, about 3 minutes.

3. Meanwhile, zest lime into small bowl and reserve. Squeeze 1 tablespoon juice from lime into large bowl. Add coconut milk, sugar, and fish sauce. Whisk until sugar dissolves, then toss in cabbage and scallions until evenly coated.

4. As soon as chicken comes off grill, sprinkle with lime zest. Divide chicken and slaw among serving plates. Sprinkle cilantro over slaw and serve.

Nutritional Information (per serving): About 215 calories, 6 g fat (3 g saturated), 31 g protein, 270 mg sodium, 11 g carbohydrate, 3 g fiber


Slow Cooker Coconut Lime Chicken

Ingredients

  • 1 tablespoon olive oil
  • 3 pounds chicken bone-in skin-on chicken breasts
  • 1 teaspoon cajun seasoning
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger
  • 1 teaspoon curry powder
  • &frac18 teaspoon red pepper flakes
  • 13.5 oz can coconut milk
  • ½ cup pineapple juice
  • ¼ cup lime juice

Instructions

Notes

  • Add fresh limes when serving
  • Meal prep: remove skin, pull from bones
  • Freeze up to 3 months after removing skin and pulling from bones

Nutrition


It's worth making some adjustments to your chicken whilst cooking to prevent it drying out. As suggested in our above recipe, you can place foil over the chicken in the last few minutes of cooking, which will prevent it from becoming too dry while it cooks.

And, if you want to eat this recipe in the days after cooking it, it can be a good idea carve all of the meat off of the bone and keep it tightly wrapped up in tin-foil in the fridge, to help it maintain its freshness, and keep it from drying out.