Coconut Lime Chicken : Cook

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.


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