Lime Coconut Chicken

(1 vote)
3 minutes
September 24, 2021
Carole Jones
On Sunday, I decided to go back to a family tradition that we have somehow fallen away from over the past few years.  I made a fancy Sunday dinner of beef roast, garlic mashed potatoes and Lion House rolls.  To top off the fabulous food, I decked out the table in china, linens and crystal.
I thought my kids would really appreciate and recognize my effort in going back to our Sunday dinner tradition.  You would think I’d know better by now.
For three hours straight, all they kept asking me was “Who’s coming over for dinner?” or “What bad news do you have to tell us?”  They refused to believe me when I explained to them why I was putting forth the extra effort.  My 12-year old then pushed the limit by boldly stating, “But you never cook for us Mom!”
Yes, he is still alive.
Lime Coconut Chicken
I guess since I “never cook”, my 12 year old must think last night’s chicken dish appeared through the secret food portal I have to the Hogwarts’ kitchen.
This chicken has a great rich, flavor from the coconut milk, then that same marinade gets cooked and makes the perfect sauce for the rice.  Please don’t skip out on the fresh lime juice and cilantro on top.  It adds freshness to the dish and you will miss the balance of flavors without them!


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Lime Coconut Chicken

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  • 2 lbs boneless, skinless chicken breasts or tenders
  • 1/2 C coconut milk
  • zest of 1 lime
  • juice of 1/2 lime
  • 2 Tb oil
  • 1 1/2 tsp ground coriander
  • 2 Tb soy sauce
  • 2 Tb sugar
  • 2 tsp curry powder
  • 1 1/2 tsp kosher salt
  • pinch cayenne pepper
  • 1 Serrano chili, minced (I left 1/2 of it with the seeds)
  • 1/4 C chopped fresh cilantro
  • fresh lime wedges


  1. If using breasts, slice the breast into 2 pieces by slicing it down the length of the breast.  If using tenders, do not cut down any smaller.
  2. Combine the remaining ingredients except for the fresh cilantro and lime wedges.  Mix the marinade together with the chicken and allow it to marinade in the fridge for 2 hours.
  3. Heat your grill or grill pan to medium-high.  Once the grill is hot, cook the chicken for 3-4 minutes on each side.  Pour the marinade into a small saucepan and boil for 3 minutes.
  4. Serve the chicken over rice (I love it with jasmine rice!), pour over some of the cooked marinade and add a generous squeeze of lime and cilantro on top (don’t skip out on this because it makes the dish!).
  • Author: Carole


  • Serving Size: 1 chicken breast
  • Calories: 300
  • Sugar: 7g
  • Sodium: 2716mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 44g
  • Cholesterol: 104mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


11 years ago

This looks delicious! Did you use canned full fat coconut milk or the refrigerated kind?

11 years ago

Just the canned milk!

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9 years ago

[…] still going strong on getting back to our nice Sunday evening dinners.  Even though there were only 5 of us in town this weekend, I still went all out including the […]

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