There’s something magical that happens when coconut milk meets fresh lime juice and tender chicken in the oven. This Baked Coconut Lime Chicken recipe has become my go-to solution for those busy weeknight dinners when I want something that tastes exotic but requires minimal effort. The creamy coconut milk creates an incredibly rich sauce while the lime adds that perfect bright, zesty kick that transforms ordinary chicken into something extraordinary. What started as an experiment in my kitchen has now become one of my family’s most requested cool easy dinner recipes.
The beauty of this dish lies in its simplicity and incredible flavor payoff. In just about an hour from start to finish, you’ll have a restaurant-quality meal that’s perfect for anyone following a low-carb lifestyle – making it an ideal chicken no carb dinner option. The combination of aromatic herbs, creamy coconut, and citrusy lime creates a clean chicken dinner that feels indulgent while being surprisingly healthy. Whether you’re looking for new dinner recipes to try or want to add some tropical flair to your weekly meal rotation, this recipe delivers on all fronts.
Recipe Information
- Difficulty: Easy
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Servings: 4-6 people
- Estimated Cost: Affordable
Ingredients for Baked Coconut Lime Chicken
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Coconut Lime Sauce:
- 1 can (14 oz/400ml) full-fat coconut milk
- 1/4 cup fresh lime juice (about 2-3 limes)
- 2 tablespoons lime zest
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon brown sugar or honey
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- Fresh cilantro leaves
- Lime wedges
- Toasted coconut flakes (optional)
- Sliced green onions
Equipment Required
- Large baking dish (9×13 inch)
- Medium saucepan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk
- Meat thermometer
- Aluminum foil
Recipe Preparation: Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Pat the chicken pieces dry with paper towels and season both sides generously with salt, pepper, garlic powder, and onion powder. This initial seasoning is crucial for building layers of flavor in your Thai lime chicken inspired dish.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet or baking dish over medium-high heat. Sear the chicken pieces for 3-4 minutes per side until golden brown. This step locks in the juices and creates a beautiful color. Remove chicken and set aside – don’t worry about cooking it through as it will finish in the oven.
- Create the Coconut Lime Base: In a medium saucepan, combine the coconut milk, minced garlic, and grated ginger. Whisk together and bring to a gentle simmer over medium heat. This is where the magic of dinners with coconut milk really begins to shine.
- Build the Flavor Profile: Add the lime juice, lime zest, fish sauce, and brown sugar to the coconut mixture. Stir continuously for 2-3 minutes until the sugar dissolves completely. The sauce should smell incredibly aromatic at this point – that’s how you know you’re on the right track for this fresh clean recipe.
- Thicken the Sauce: Slowly whisk in the cornstarch slurry while the sauce is simmering. Continue cooking for 2-3 minutes until the sauce thickens slightly. It should coat the back of a spoon but still be pourable. Add red pepper flakes if you want a little heat in your coconut milk sauce recipe.
- Combine and Bake: Place the seared chicken pieces in your baking dish and pour the coconut lime sauce over the top, making sure each piece is well-coated. Cover with aluminum foil and bake for 25-30 minutes.
- Finish Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reduced slightly. The chicken should be golden and the sauce bubbling around the edges.
- Rest and Garnish: Let the dish rest for 5 minutes before serving. Sprinkle with fresh cilantro, green onions, and toasted coconut flakes. Serve with lime wedges on the side for an extra burst of citrus.
Chef’s Tips and Variations
Pro Tips for Perfect Results:
- Use full-fat coconut milk for the richest, creamiest sauce. Light coconut milk will result in a thinner, less flavorful sauce.
- Don’t skip the searing step – this creates depth of flavor and prevents the chicken from becoming bland.
- Zest your limes before juicing them for maximum efficiency and freshness.
- Check the chicken temperature with a meat thermometer to ensure it’s perfectly cooked without being dry.
Delicious Variations:
- Spicy Version: Add 1-2 minced jalapeños or increase red pepper flakes for heat lovers.
- Herb-Crusted: Mix chopped fresh herbs like thyme, rosemary, or basil into the initial seasoning.
- Curry-Style: Add 1 tablespoon of curry powder to the coconut sauce for an Indian-inspired twist.
- Vegetable Addition: Include bell peppers, snap peas, or broccoli in the last 15 minutes of baking.
Serving Suggestions:
This versatile dish pairs beautifully with various sides, making it one of the most adaptable fun new dinner recipes in your arsenal:
- Cauliflower rice for a complete low-carb meal
- Jasmine rice or quinoa to soak up the delicious sauce
- Roasted vegetables like asparagus or Brussels sprouts
- Simple green salad with a light vinaigrette
- Steamed broccoli or green beans
Storage and Meal Prep:
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Can be frozen for up to 3 months (thaw overnight in refrigerator)
- Reheating: Warm gently in a 350°F oven for 15-20 minutes or microwave in 30-second intervals
- Meal Prep: This recipe doubles easily and portions beautifully for weekly meal prep
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 28g
- Carbohydrates: 8g
- Fat: 28g
- Fiber: 2g
- Sugar: 6g
- Sodium: 680mg
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why This Recipe Works
This Baked Coconut Lime Chicken succeeds because it balances rich, creamy coconut with bright, acidic lime in perfect harmony. The baking method allows the flavors to meld together while keeping the chicken incredibly moist. Unlike stovetop versions that require constant attention, this oven method is virtually foolproof, making it ideal for busy home cooks seeking cool easy dinner recipes.
The dish also fits perfectly into modern dietary preferences. It’s naturally gluten-free, can easily be made dairy-free (which it already is), and works wonderfully as a chicken no carb dinner when paired with vegetable sides. The coconut milk provides healthy fats while the lime adds vitamin C and brightness that cuts through the richness.
What makes this recipe special is its ability to transport your taste buds while using ingredients you can find at any grocery store. The combination creates something that tastes like it came from a Thai restaurant, earning it a place among the best fresh clean recipes that don’t compromise on flavor.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs for this Baked Coconut Lime Chicken? A: Absolutely! Chicken breasts work perfectly, though they may cook slightly faster. Check for doneness at 20-25 minutes to avoid overcooking. Thighs tend to stay more moist, but breasts are an excellent choice for those who prefer white meat.
Q: Is this recipe suitable as a chicken no carb dinner? A: Yes! This dish is naturally low in carbohydrates, with only 8g per serving mainly from the coconut milk and small amount of brown sugar. Pair it with cauliflower rice, zucchini noodles, or roasted vegetables for a complete no-carb meal.
Q: Can I make this ahead of time for meal prep? A: This is one of the best new dinner recipes to try for meal prep! You can prepare the entire dish, cool it completely, and refrigerate for up to 4 days. It actually tastes even better the next day as the flavors continue to develop.
Q: What other coconut milk sauce recipes work well with this cooking method? A: This baking technique works wonderfully with curry-coconut sauces, coconut-peanut sauces, or even a sweet coconut-mango variation. The key is maintaining the right consistency – not too thick or thin.
Q: Can I substitute the fish sauce to make this more family-friendly? A: Definitely! You can replace fish sauce with soy sauce, tamari, or even Worcestershire sauce. For a completely clean option, just add an extra pinch of salt and a squeeze of lime juice to boost the umami flavors.
Ready to try this amazing Baked Coconut Lime Chicken? I’d love to hear how it turns out in your kitchen! Please leave a comment below sharing your experience, any modifications you made, or questions you might have. Don’t forget to share a photo on social media and tag us – seeing your beautiful creations always makes my day!
If you enjoyed this recipe, you might also love our other tropical-inspired dishes and clean dinner recipes. Check out our collection of coconut milk recipes and easy weeknight dinners for more inspiration. Happy cooking!
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