Coconut Lime Chicken : Cook

Coconut Lime Chicken

Coconut Lime Chicken

While perusing Pinterest, I came across an Indonesian inspired chicken dish by Menu Musings. Never one to leave well enough alone, I made some changes,  To make things juicier, I went for thighs rather than breasts (that sounds dirty). To spice things up, I added a chopped Habañero to the marinade, If you don’t like things quite so spicy, you can use a Serrano or jalapeño pepper, or leave the pepper out completely.

Coconut Lime Chicken


  • 6 boneless. skinless chicken thighs
  • 3 Tbsp canola oil
  • zest and juice of 1 large lime
  • 1 Habañero pepper, finely minced (optional)
  • 1 teaspoon cumin
  • 2 Tablespoons soy sauce
  • ½ teaspoon kosher salt
  • 2 teaspoons sugar
  • 2 Tablespoons curry powder
  • ¾ cup canned coconut milk
  • 1 cup chicken stock or low sodium chicken broth
  • 1 medium onion, sliced
  • 1 teaspoon vegetable oil
  • 1/4 cup chopped fresh cilantro


  1. Place chicken thighs in a one gallon zip-top bag.
  2. Combine canola oil, line zest and juice, Habañero pepper, cumin, soy sauce, kosher salt, sugar, curry powder, coconut milk in a small bowl
  3. Pour marinade over the chicken and refrigerate 2 hours up to overnight
  4. Preheat oven to 350°
  5. Using tongs, remove chicken from marinade and arrange in a 9 X 13 inch glass dish. Bake in preheated oven until done, about 30 minutes.
  6. While chicken is baking, combine marinade and stock in a small saucepan. Bring it to a full boil over medium-high heat for 3 to 5 minutes, until reduced by about one-third.
  7. In skillet or sauté pan. sauté  onions in vegetable oil until translucent. Combine sautéed onions with sauce
  8. Spoon sauce over chicken and sprinkle with chopped cilantro. Serve.
About Marion Branch 92 Articles
I'm Marion, a food blogger who creates recipes that make cooking accessible for home cooks.


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