Crispy, bright and zesty! This Coconut and Lime Crispy Chicken is deliciously fresh, so flavorful yet simple to make and can be cooked all in one pot! You have to give this recipe a go, it'll quickly become a household favorite.
About this recipe:
Succulent chicken thighs with golden, crispy skin are infused with the bright flavors of coconut and lime for a light yet satisfying summer dish. Using just one pot, you can create the perfect crisp on your chicken skin and cook up a gorgeous coconut lime curry, saving you time and reducing the washing up!
Ingredients
See recipe card for quantities.
- Skin on chicken thighs
- Olive oil
- vegetable oil
- White onion
- Garlic and ginger paste
- Paprika
- Chicken stock
- Red chilli
- Soy sauce
- Fish sauce
- Coconut milk
- Lime zest
- Coriander
- Salt
- To garnish:
- Lime
- Spring onion
- Coriander
See recipe card for quantities.
Step by step photographs:
- Step 1: Coat your chicken thighs in paprika, salt and 1tbsp of olive oil.
- Step 2: To a large pot, on a medium-high heat, add a splash of vegetable oil and fry the chicken thighs skin side down for 10 minutes or until the skin is crispy. Flip the thighs over and fry for a further 5 minutes. Set to one side for later.
- Step 3: Add your diced onion and red chilli and fry until the onions are translucent.
- Step 4: Add your garlic and ginger paste and fry for another minute, until fragrant.
- Step 5: Next, add your chicken stock, coconut milk, soy sauce, fish sauce and lime juice.
- Step 6: Then, add your lime zest and chopped coriander. Bring to a gentle simmer and allow the sauce to thicken to your desired consistency (around 10 minutes).
- Step 7: Return your chicken to the pan and bake in the oven for 20 minutes at 400F (200C) or allow to simmer in the pan on a medium heat.
- Step 8: Serve with rice and top with your spring onion, chopped chillies and coriander.
What can I serve this with?
- Rice - Soak up all the gorgeous coconut broth with this easy basmati rice recipe! Or compliment the Southeast Asian flavors with this sticky rice recipe.
- Flatbreads - Mop up every last bit of the coconut broth with these 3 ingredient flat breads.
Do I have to finish the cooking in the oven?
Not at all! I used an oven safe pot to cook my coconut lime crispy chicken and finished off the cooking process in the oven. I prefer this method as it makes the chicken skin extra crispy while the chicken finishes cooking. However, if you don't have an oven proof pan or simply don't want to turn your oven on then simply follow the steps above and simmer on a medium heat for 20 minutes when you return your chicken.
How many does this recipe serve?
For this recipe, I used 6 large bone-in, skin-on chicken thighs. This amount yielded 4 portions in total served along side a healthy portion of easy basmati rice. You can scale up this recipe if you're hosting more people or half the ingredients to serve 2.
Variations
- Spicy - If you're after a spicy broth for your crispy chicken, simply add an extra diced chilli along with your diced onion. You can even add a splash of chilli oil to your broth when adding your soy and fish sauce.
- Sweet & Fruity - If fresh, sweet flavors is what you're looking to add to this curry then a splash of mango or pineapple juice will brighten up this Coconut Lime Crispy Chicken.
Equipment
This Coconut Lime Crispy Chicken is so simple to make and it only requires one large pot to cook it in. If you would like to finish off cooking your chicken in the oven, then make sure your pot is oven safe.
Storage
Refrigeration - Allow to cool completely. Transfer to an airtight container and store in the fridge for up to 3 days. To reheat, for best results, add to an oven proof dish with the chicken skin visible and heat through for 15 minutes at 400F (200C). This will allow the skin to regain some off its crispiness.
Top Tip
When frying your chicken thighs to get that crispy skin, make sure you're frying on a high heat and don't move the chicken around the pan! Allow the skin to crisp and caramelise to the bottom of the pan.
FAQ
Yes, but thighs stay juicier and handle high heat better. If using breast, be careful not to overcook, as it can dry out. Try finding skin on chicken breast to best replicate this Coconut Lime Crispy Chicken recipe.
Avoid microwaving. Reheat in a preheated oven or air fryer at 400F (200C) until hot. Adding a fresh squeeze of lime after reheating brightens the flavor.
Related
Looking for other curries? Try these:
Pairing
These are my favorite dishes to serve with Coconut Lime Crispy Chicken:
Recipe
Coconut Lime Crispy Chicken
Crispy, bright and zesty! This Coconut Lime Crispy Chicken is deliciously fresh, so flavorful and can be cooked all in one pot.
Ingredients
- 6 Skin on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon vegetable oil
- ½ tablespoon paprika
- 2 teaspoon salt
- 1 white onion, diced
- 1 red chilli, diced
- 100ml chicken stock
- ½ tablespoon garlic paste
- ½ tablespoon ginger paste
- 1 tin (400 ml) coconut milk
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 lime, juice and zest
- 1 handful coriander, chopped
- To Garnish:
- 2 Spring onions, sliced
- 1 red chilli, sliced
- Lime, sliced
- 3 sprigs coriander, chopped
Instructions
- Coat your chicken thighs in paprika, salt and 1tbsp olive oil.
- To a large pot, on a medium-high heat, add a splash of vegetableoil and fry the chicken thighs skin side down for 10 minutes or until the skin is crispy. Flip the thighs over and fry for a further 5 minutes. Set to one side for later.
- Add your diced onion and red chilli and fry until the onions are translucent.
- Add your garlic and ginger paste and fry for another minute, until fragrant.
- Next, add your chicken stock, coconut milk, soy sauce, fish sauce and lime juice.
- Then, add your lime zest and chopped coriander. Bring to a gentle simmer and allow the sauce to thicken to your desired consistency (around 10 minutes).
- Return your chicken to the pan and bake in the oven for 20 minutes at 400F (200C) or allow to simmer in the pan on a medium heat.
- Serve with rice and top with your spring onion, lime slices, chopped chillies and coriander.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 823Total Fat: 48gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 306mgSodium: 3277mgCarbohydrates: 34gFiber: 4gSugar: 9gProtein: 71g