Watch How to Make Chili Lime Chicken with Coconut Lime Sauce

Essential Ingredients for this Easy Chili Lime Chicken Recipe

Crafting this incredible chili lime chicken and its companion coconut lime sauce requires a few simple, yet impactful ingredients. Each component plays a vital role in creating the layered, harmonious flavors that make this dish so irresistible.

• Boneless, Skinless Chicken Breasts: The star of our dish! Chicken breasts cook quickly and absorb flavors beautifully. For an equally delicious and often juicier alternative, you can absolutely substitute boneless, skinless chicken thighs. If using thicker chicken breasts, consider pounding them to an even thickness (about ¾-inch) to ensure they cook uniformly and quickly.
• Olive Oil: Essential for sautéing the chicken to a beautiful golden-brown crust. I typically reach for extra virgin olive oil or avocado oil due to their higher smoke points, which prevents burning during medium-high heat cooking. (Olive oil is not pictured in the ingredient photo, but it’s crucial for cooking!)

For the Flavorful Chili Lime Marinade:

The marinade is where the chicken gets its signature tangy, spicy, and savory flavor. Allowing the chicken to rest in this mixture, even for a short time, makes a huge difference.

• Chili Sauce: I use a standard bottled sweet chili sauce, which provides a lovely balance of sweet, tangy, and mildly spicy notes. If you prefer a more pronounced sweetness, a Thai sweet chili sauce works wonderfully.
• Soy Sauce: Adds a crucial umami depth and savory richness to the marinade. For those looking for a richer flavor or a gluten-free option with lower sodium, tamari is an excellent substitute.
• Fresh Garlic: Minced garlic provides an aromatic foundation, infusing the chicken with its pungent, savory essence. Freshly minced garlic is highly recommended for the best flavor.
• Crushed Red Pepper Flakes: These deliver the “chili” aspect of our chili lime chicken, allowing you to easily adjust the heat level to your preference. Add more for a bolder kick, or less for a milder experience.
• Garlic Salt: A convenient way to add both saltiness and an extra layer of garlic flavor, ensuring the chicken is perfectly seasoned throughout.
• Fresh Lime Zest & Lime Juice: The “lime” in chili lime! Using both the zest and juice from 1-2 fresh limes (depending on their size) provides an intense, bright citrusy flavor that cuts through the richness and heat, creating a beautifully balanced profile. Always zest before juicing for maximum yield!

For the Creamy Coconut Lime Sauce:

This creamy, dreamy sauce is the perfect cool counterpoint to the marinated chicken, tying all the flavors together.

• Coconut Milk: Be sure to use full-fat canned coconut milk, not “cream of coconut,” which contains added sugar and is meant for drinks. The fat in the coconut milk is essential for the sauce’s rich, creamy texture. If your can of coconut milk has separated (solids at the top, liquid at the bottom), shake it vigorously before opening to recombine for easier measuring.
• Fresh Lime Zest & Lime Juice: Just like in the marinade, fresh lime is key here, providing a bright, tangy lift to the creamy sauce.
• Mayonnaise: Contributes to the sauce’s silky texture and adds a subtle savory note. I personally always use Duke’s mayonnaise for its rich and tangy flavor, but any good quality mayo will work.
• Sriracha Sauce: Provides a gentle warmth and complex garlic-chili flavor to the sauce. Not all sriracha brands are equal; I prefer the Tabasco brand for its refined, slightly subtler garlic notes compared to some other spicier, more vinegary options.

Optional Garnishes:

While optional, garnishes add a fresh pop of color and flavor that enhance the overall presentation and taste.

• Fresh Cilantro, Green Onion, and/or Lime Quarters: A sprinkle of fresh cilantro or thinly sliced green onions adds herbaceousness and a vibrant visual appeal. Lime wedges allow for an extra squeeze of fresh citrus at the table.

See the full recipe card below for exact quantities and detailed instructions.

✨ Pro Tip: Mincing Garlic Like a Chef ✨

Achieving a fine mince on garlic is easier than you think. Start by placing a garlic clove on your cutting board and smashing it firmly with the flat side of a chef’s knife. This helps loosen the skin and begins to break down the fibers. Once flattened, slice the garlic into thin strips, then rotate the strips 90 degrees and mince finely. The flatter it is, the easier it is to mince!

Step-by-Step Guide: Crafting Your Chili Lime Chicken with Coconut Lime Sauce

Creating this flavorful chili lime chicken is a straightforward process, broken down into a few simple steps. Follow along to achieve perfectly cooked chicken and a sensational sauce.

Step 1: Prepare Your Aromatics and Citrus. Begin by finely mincing the fresh garlic (as shown in image 1). Next, prepare your lime(s) by first zesting them, then cutting them in half to extract the fresh juice. Remember, always zest before you juice to make the process much easier!

Step 2: Assemble the Chili Lime Marinade. In a large mixing bowl, combine the sweet chili sauce, soy sauce, your freshly minced garlic, crushed red pepper flakes, and garlic salt (image 2). Add half of the fresh lime zest and half of the fresh lime juice to this mixture (images 3 & 4). Stir everything thoroughly until all the ingredients are well combined, creating a vibrant, aromatic marinade.

Step 3: Marinate the Chicken. Add the boneless, skinless chicken breasts to the prepared chili lime marinade in the bowl. Use tongs or a spoon to ensure each piece of chicken is fully coated. Allow the chicken to rest in this flavorful marinade (image 5) while you move on to preparing the creamy Coconut Lime Sauce. Even a short 5-10 minute rest will help infuse the chicken with incredible flavor, but if you have more time, 20-30 minutes is even better.

✨ Pro Tip: Maximize Your Citrus Juice ✨

To get the most juice from your limes (or any citrus), roll them firmly on your counter under the palm of your hand for about 10-15 seconds before cutting and juicing. This technique helps break down the internal membranes, allowing for significantly more juice extraction with less effort. And as mentioned, always remember to zest your citrus first, then juice it!

Step 4: Cook the Chili Lime Chicken. After the chicken has had at least 5 minutes to rest in the marinade (as shown in image 5), heat the olive oil in a large skillet over medium-high heat (image 6). Once the oil is shimmering, carefully add the marinated chicken breasts to the hot skillet, ensuring not to overcrowd the pan (images 7 & 8). Cook the chicken for 5-7 minutes per side, or until the exterior is beautifully browned and a crispy crust has formed. The internal temperature of the thickest part of the chicken should reach at least 165ºF (74ºC) when measured with a reliable meat thermometer (this is my favorite instant read thermometer for accuracy). Adjust cooking time based on the thickness of your chicken breasts. Once cooked, remove the chicken from the skillet and allow it to rest for a few minutes before slicing or serving, which helps keep it extra juicy.

Step 5: Prepare the Creamy Coconut Lime Sauce

While your chicken is resting in its vibrant chili lime marinade, whip up the exquisite coconut lime sauce. In a small bowl or a liquid measuring cup, combine the coconut milk (remember to shake the can well before opening if it’s separated), the remaining half of the fresh lime juice, the remaining half of the lime zest, mayonnaise, and sriracha. Whisk all these ingredients together until they are completely smooth and well-incorporated. This creamy, tangy sauce is the perfect complement to the spicy chicken.

Step 6: Serve and Enjoy! Once the chicken is cooked and has rested, it’s time to serve. Present the chili lime chicken over a bed of fluffy white or brown rice for a classic and satisfying meal. Alternatively, it can be a fantastic filling for soft tacos, a protein-packed addition to a colorful burrito bowl, or thinly sliced over a fresh green salad. Generously drizzle the homemade coconut lime sauce over the chicken and any accompaniments. Finish with your preferred garnishes, such as fresh cilantro, thinly sliced green onions, or extra lime quarters, for an extra pop of flavor and visual appeal.

Customize Your Chili Lime Chicken: Make it Your Way

One of the best aspects of this chili lime chicken recipe is its adaptability. Feel free to adjust it to your personal preferences and dietary needs.

• Adjust the Heat Level: The spiciness of this dish is entirely in your hands! If you prefer a milder flavor, reduce the amount of crushed red pepper flakes in the marinade and sriracha in the sauce. For those who love a fiery kick, feel free to increase these amounts. You can also add a pinch of cayenne pepper to the marinade for extra heat.
• Versatile Serving Ideas: This chili lime chicken is incredibly versatile.
  • Over Rice: The classic pairing! Serve with jasmine rice, brown rice, or even cilantro lime rice for an extra flavor boost. Add steamed vegetables like broccoli or snap peas for a complete meal.
  • Tacos: Shred or slice the chicken and pile it into warm tortillas. Top with avocado, shredded cabbage, pickled red onions, and a generous drizzle of the coconut lime sauce.
  • Burrito Bowls: Create vibrant burrito bowls with a base of rice, black beans, corn salsa, avocado slices, and a dollop of Greek yogurt or sour cream, alongside the chili lime chicken and sauce.
  • Salad & Wraps: For a lighter option, slice the chicken and serve it over a bed of mixed greens with cherry tomatoes, cucumber, and a light vinaigrette. Or, wrap it in large lettuce leaves with avocado and a sprinkle of chopped bell peppers.
  • Noodle Bowls: Serve over cooked rice noodles with a medley of stir-fried vegetables for an Asian-inspired twist.
• Protein Alternatives: While chicken breasts are specified, boneless, skinless chicken thighs work equally well and often yield an even juicier result. For non-poultry options, try the marinade and sauce with shrimp, firm tofu, or even pork tenderloin.
• Gluten-Free Option: Easily make this recipe gluten-free by ensuring you use tamari instead of regular soy sauce, as tamari is typically gluten-free. Always double-check labels on chili sauce and sriracha to confirm they are also gluten-free if needed.

Recommended Equipment for Cooking Chili Lime Chicken

This recipe is designed for simplicity, and you likely have most of the necessary equipment already. No fancy gadgets required!

• Large Skillet: A good quality large skillet is essential for searing the chicken to perfection. A cast-iron skillet will give you a fantastic crust, but a non-stick or stainless steel skillet works just as well. Ensure it’s large enough to comfortably fit your chicken breasts without overcrowding, which can lead to steaming instead of searing.
• Cutting Board & Sharp Knife: For preparing the chicken and mincing garlic.
• Mixing Bowls: One large bowl for marinating the chicken and a small bowl or measuring cup for the coconut lime sauce.
• Whisk or Fork: For mixing both the marinade and the sauce until smooth.
• Tongs: Useful for flipping the chicken in the skillet and transferring it to a plate.
• Instant Read Meat Thermometer: Highly recommended for accurately checking the internal temperature of the chicken, ensuring it is cooked through (165ºF/74ºC) without being overcooked and dry.
• Zester/Grater: For easily zesting your fresh limes.
• Citrus Juicer (Optional): While you can juice by hand, a small citrus juicer can make extracting lime juice much easier and more efficient.

Beyond a skillet, you can also prepare this chicken on a grill for a smoky flavor or on a flat-top griddle for a diner-style sear. Whichever method you choose, the key is to ensure an even cook and a delicious browned exterior.

Storage and Freezing Instructions for Meal Prep and Leftovers

This chili lime chicken recipe is excellent for meal prep, allowing you to enjoy delicious, homemade meals throughout the week or save for a quick dinner later.

Refrigeration:

• Cooked Chicken: Store any leftover cooked chili lime chicken in an airtight container in the refrigerator for up to 4 days.
• Coconut Lime Sauce: Keep the coconut lime sauce separately in its own airtight container in the refrigerator for up to 4 days. The sauce might thicken or separate slightly when cold; simply shake or stir it briskly before serving to restore its creamy consistency.

Freezing:

• Cooked Chicken: Cooked chicken freezes well. Allow it to cool completely, then transfer to a freezer-safe airtight container or heavy-duty freezer bag. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Coconut Lime Sauce: The sauce can also be frozen separately for up to 3 months. Note that some separation is likely to occur upon thawing due to the coconut milk and mayonnaise. To remedy this, whisk briskly or blend with an immersion blender once thawed to bring it back to a smooth, emulsified texture.
• Marinated Chicken (Uncooked): For ultimate meal prep convenience, you can freeze the chicken directly in its marinade before cooking. Place the chicken and marinade in a freezer-safe bag, press out all excess air, and seal. Freeze for up to 3 months. When ready to cook, thaw the chicken in the refrigerator overnight and then proceed with cooking as directed. This method not only preserves the chicken but also allows it to marinate deeply as it thaws, enhancing the flavors even further.

Reheating Tips:

• Chicken: Reheat cooked chicken gently in a skillet over medium-low heat with a splash of water or broth to prevent it from drying out, or in the microwave until heated through.
• Sauce: If the coconut lime sauce separates when thawed, whisk briskly or blend with an immersion blender until smooth again. Do not attempt to reheat the sauce on the stovetop as it may curdle.

Frequently Asked Questions About Chili Lime Chicken

Here are some common questions and helpful answers to ensure your chili lime chicken turns out perfectly every time.

Chili Lime Chicken with Coconut Lime Sauce

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