This easy Thai Coconut Lime Chicken is sure to be a family favorite! It’s everything all wrapped up in one dish. It’s bold, with just a little spice, and the classic Thai flavors are wrapped in a dish that’s served “American” style.
Thai Coconut Lime Chicken
This dish is fresh and gorgeous, easy to make, and perfect for a weekend cookout (or cook in with a grill pan) with the family, and fabulous enough to serve to a guest or two! Toss everything together ahead of time and when dinner time rolls around, all that’s left is to drop the chicken on the grill. This is a hero recipe for sure!
About Thai Coconut Lime Chicken:
When I say “American” style, the Coconut Lime Chicken is served as a salad, with the chicken on the side and enough extra of the luscious coconut peanut sauce that dresses the salad to drizzle over each individual serving.
Ya gotta love a dish that can be served full on for the adults but also easily portioned out for the littles in the family who might require simpler fare.
The chicken is infused with the tropical creaminess of coconut milk, bright lime, and a little punch from fresh ginger and garlic. A touch of brown sugar tames the citrus and the grilling transforms those flavors into juicy, smoky deliciousness.
The Grilled Chicken
The Coconut Peanut Sauce:
The peanut sauce has that sweet-savory balance that the Thai are famous for. This sauce is packed with layers of flavor. We’re talking smooth peanut butter whisked into silky coconut milk, a zing of fresh ginger, with just a touch of chili heat to make things interesting, and a squeeze of lime for that perfect tang.
You’ll love it in this dish, but you might come back for just the sauce! It’s a total multitasker and can be made ahead; it keeps a week or so, just getting better. Bring up to room temp before serving. Toss it with noodles, drizzle it over grilled vegetables, dip fresh vegetables in it, or use it for stir-fries.
The Cabbage Salad for Thai Coconut Lime Chicken
The Salad:
The salad is a simple slaw, cabbage, and carrots, dressed up with a few tropical flavors. Like many Asian salads, you’ll find herbs (use what you like or have), but the toasted coconut and the peanuts add crunch and drive the Thai flavors home.
Make it yourself, as much or as little as you’d like, or sub in a store-bought mix if time is short. Only add the herbs, coconut, and peanuts before serving. If you happen to have Pickled Carrots, they work well to save you from buying or shredding carrots.
Special Ingredients:
The recipe calls for Sambal Oelek. If you love Chili Crisp (but don’t use it in this sauce) or Sriracha, you’ll love the punchy flavor of Sambal Oelek even more. Check the Asian section of the store. It’s brought to you by the same company that makes Sriracha -look for a small plastic jar with a green lid and the chicken on the front.
It adds vinegary spice to all kinds of dishes and keeps well in the fridge for months making it a worthwhile purchase. If you can’t find it, try just a little Sriracha (start with 1/2 a teaspoon and go by taste) or Garlic Chili Paste (the jar looks a lot like Sambal Oelek.) In a pinch, add a few red pepper flakes.
Serving the Thai Coconut Lime Chicken:
Serve in individual bowls, with each person adding what they wish of the salad and chicken, or for more drama, bring to the table on a large platter.
- Don’t forget the herbs and especially don’t forget the lime for the garnish! If you wish (not in the recipe) add a few more peanuts and coconut to the top of the salad before serving.
- If you’re looking for more heft to the meal, this can be served with rice, too. Make more sauce if you do!
Making Thai Coconut Lime Chicken:
The chicken marinades for at least an hour and up to five; longer and the lime can cause a few textural changes on the surface of the chicken.
When marinating, squeeze as much air out of the Ziploc as possible. Try this trick for getting great contact between the chicken and marinade:
- Fill a bowl with water leaving space at the top.
- Place the Ziploc with the chicken and marinade in the bowl, leaving a bit of the seal open.
- Once the air is pushed out, fully seal and remove.
The rest of the recipe is straightforward. All the components can be made ahead. Just watch the items that do double duty. The recipe calculator doesn’t do a great job on this recipe.
Leftovers:
Store the chicken, salad, and sauce separately. The chicken is good cold or warmed in the microwave, covered. If it seems dry add a teaspoon of water before covering. Bring the dressing up to room temperature.
Map of Thailand from Encyclopædia Britannica
Saving Money on Thai Coconut Lime Chicken:
An Asian market is a fabulous place to buy all these ingredients. You’ll find everything needed except for the Sambal Oelek at discount stores like Aldi or Lidl. To see what’s on sale prior to holidays, see my post Win at the Grocers.
- Chicken: Regularly goes on sale, so make it a habit to know the lowest price and what’s a good buy in your area. Break it down into packages suitable for your family and freeze.
- Coconut Milk: Check discount stores or buy at an Asian market. At the grocery, check Asian and Indian aisles.
- Limes: Watch for sales and choose those heavy for their size with no signs of browning. Buy extra when they’re on sale. Store in the fridge in a loosely covered container lined with a paper towel. They’ll keep for weeks.
- Ginger: You don’t have to buy a whole “hand.” Break off a reasonable portion. Keep in the freezer; it can be easily grated while frozen.
- Peanuts: They’ll be on deep sale during the Winter holidays. Jars will keep for months so pick up if the price is great. Otherwise, check the baking, bulk, and snacking aisles.
- Dried Coconut: Often on sale through the winter holidays, stock up for the year. Check the discount bins of the grocery often.
Thai Coconut Lime Chicken
Thai Coconut Lime Chicken
- Prep Time: 20 minutes + marinade
- Total Time: 45 minutes + marinade
- Yield: 4 - 6 servings 1x
- Category: main dish chicken
- Cuisine: Thai
Ingredients
For the Chicken, Marinade, and Coconut Peanut Sauce:
- 1 cup coconut milk from a can of coconut milk(shake to thoroughly mix first) divided
- 4 1/2 tablespoons fresh lime juice (from 3 to 4 limes), divided
- 2 tablespoons + two teaspoons brown sugar, divided
- 2 1/2 teaspoons salt, divided
- 1 tablespoon grated fresh ginger, divided
- 4 boneless, skinless chicken breasts (or 6 boneless, skinless thighs)
- 3 tablespoons creamy peanut butter
- 1 1/2 tablespoons or to taste sambal oelek
- lime wedges, for serving
Salad:
- 6 cups shredded green cabbage (from a small head cabbage)
- 1/2 cup matchstick-cut carrots
- 1/2 to 1 cup chopped mixed fresh tender herbs (such as cilantro, parsley, mint, and basil), plus more for garnish
- 1 cup coarsely chopped salted dry roasted peanuts
- 1/2 cup toasted unsweetened coconut flakes
Note: this recipe may not double or triple properly due to many ingredients doing double duty. Also, typically marinades may not be needed in the same quantity when making larger amounts of the recipe.
Instructions
For the Chicken & Marinade:
In a small bowl, whisk 1/2 cup coconut milk, 2 tablespoons lime juice, brown sugar, 2 teaspoons salt, and 2 teaspoons ginger until ginger is dissolved. Transfer to large Ziploc. Add chicken, seal, and massage to coat. Refrigerate for at least an hour and up to five.
Make the Coconut Peanut Sauce:
Reserve 1/2 cup for drizzling and use the remainder on the salad.
In a small bowl or jar, add peanut butter, sambal oelek, remaining 1/2 cup coconut milk, remaining 2 1/2 tablespoons lime juice, remaining 2 teaspoons brown sugar, remaining 1/2 teaspoon salt, and remaining 1 teaspoon ginger. Blend until smooth.
Make the Salad:
Add cabbage, carrots, herbs, peanuts, and toasted coconut to a large bowl. Drizzle with peanut sauce and toss.
To Cook the Chicken:
Preheat grill or grill pan to medium-high (400°F to 450°F)
Oil the grates. If using a grill, cook covered, turning once, until a thermometer inserted in the thickest portion of the chicken reaches 165°F, 3 to 4 minutes per side. If using a grill pan, do not cover. Rest chicken, lightly covered for five minutes, then cut crosswise into 1/2 to 3/4 inch slices.
To Serve:
Transfer salad to a large platter; top with sliced chicken and drizzle evenly with reserved Peanut sauce. Alternatively, serve in individual bowls. Garnish salad with herbs, and serve with lime wedges.
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