Coconut Lime Chicken

Crockpot Coconut Lime Chicken is like a little tropical vacation in dinner form! The creamy coconut milk paired with zesty lime makes the chicken so flavorful and tender, with just the right balance of richness and brightness. It’s one of those meals that feels fancy but takes almost no effort, just toss everything in and let it simmer away. We love serving it over jasmine rice with a sprinkle of fresh cilantro… it’s fresh, fun, and perfect for those sunny summer evenings!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crockpot: Place chicken in the crockpot. In a bowl, whisk together coconut milk, ginger, lime zest and juice, garlic, honey, cumin, salt, and pepper. Pour mixture over chicken. Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours. Stir in cilantro before serving. Serve over rice and garnish with extra cilantro.

Step 2

Instant pot: Turn the Instant Pot on and press the Saute function more than once to cycle to MORE mode (hotter setting). Add the olive oil and cook the chicken pieces, in batches, for 2-3 minutes on one side and 30 seconds to 1 minute on the other. Don't overcrowd the pot. Remove to a plate or cutting board. Once the chicken is seared, press the Saute button to change the setting to LESS. Add the onions, ginger and garlic along with another tablespoon of oil. Stir for 20-30 seconds and then pour in ¼ cup of water. Stir through, scraping the bottom of the pot with a spatula to remove any burnt bits; everything should come off clean and be incorporated into the sauce. Cancel the Saute function. Pour in 1 cup coconut milk, lime juice, honey and and stir. Nestle the chicken pieces back into the sauce, facing the more cooked side up. Secure and lock the lid. Set to Pressure Cook for 10 minutes on HIGH pressure. Once done, leave on natural release for 10 minutes, then use the quick release to let off the remaining steam and open the lid. Remove the chicken pieces. Press the Saute function on Normal and bring the sauce to a simmer. Cook for 5 minutes, allowing the sauce to reduce by a third; make sure to stir frequently. In the meantime, combine 2 teaspoons of plain flour or cornstarch with 2 tablespoons of cold or lukewarm water and whisk into a smooth slurry. Press Cancel to stop the Saute. While the sauce is bubbling hot, stir in the flour and water slurry and whisk the sauce. It should thicken instantly. Finally, pour in and stir another ⅓ cup of coconut milk (you should have some leftover in a can) Return the chicken and stir through the sauce. Serve the chicken and sauce with chopped green onions and cilantro on top. You can add a few sliced red chilies for those who like extra heat.

Step 3

Stovetop: Season the chicken with salt and pepper. Set aside. 1 pound boneless skinless chicken breasts, 1/2 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper In a large skillet, heat the olive oil. Add the chicken and cook for 5 to 6 minutes on each side or until a meat thermometer reads 165 degrees Fahrenheit. Remove the chicken from the pan and tent with foil. 2 tablespoons olive oil Add the butter to the pan (no need to clean it first). Once melted, add the onion, ginger, and garlic. Sauté for about 5 minutes. 2 tablespoons unsalted butter, 1/2 small red onion, 1 tablespoon grated ginger, 4 garlic cloves Add in the coconut milk and lime juice, scraping up the browned bits. Bring to a low simmer and cook for 5 minutes. Stir in the cilantro. Taste the sauce and season with more salt and pepper to taste. Return the chicken to the pan with the drippings from the plate. 15 ounces unsweetened coconut milk, 1/4 cup lime juice, 3 tablespoons freshly minced cilantro Serve over rice and enjoy!

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