Coconut Lime Chicken Thighs
Juicy chicken thighs braised in a creamy coconut lime sauce with ginger and lemongrass. This is one of my absolute favorite weeknight dinners. The coconut milk keeps the chicken so tender and that lime-ginger combo is just incredibly bright and fresh.
Why You’ll Love This Recipe
- Ready in about 40 min from start to finish
- That coconut-lime sauce is completely irresistible
- Chicken thighs stay juicy and tender every single time
- Serve over jasmine rice for a complete meal that feels like a restaurant
Ingredients
- chicken thighs
- coconut milk
- lime
- lemongrass
- ginger
- garlic
- jasmine rice
How to Make It
Start by searing the chicken thighs skin-side down until deeply golden — this builds so much flavor and creates a beautiful base for the sauce. Then everything gets added to the pan and braises together until the chicken is fall-off-the-bone tender.
Follow the recipe card below for the full step-by-step instructions. I’ve broken it all down so it’s super easy to follow, even on a busy night.
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A few tools that make this dish even easier:
- Braiser Pan – perfect for searing and then braising in one vessel
- Rice Cooker – set it and forget it while you focus on the chicken
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Coconut Lime Chicken Thighs
Ingredients
Method
- Season the chicken and sear in oil until golden on both sides. Remove.
- Cook the garlic and ginger briefly in the pan.
- Add the coconut milk, lime juice, fish sauce, and brown sugar and bring to a simmer.
- Return the chicken and simmer until cooked through and the sauce thickens, about 15 minutes.
- Serve over rice with cilantro.
Notes
Coconut Lime Chicken Thighs
Ingredients
Method
- Season the chicken and sear in oil until golden on both sides. Remove.
- Cook the garlic and ginger briefly in the pan.
- Add the coconut milk, lime juice, fish sauce, and brown sugar and bring to a simmer.
- Return the chicken and simmer until cooked through and the sauce thickens, about 15 minutes.
- Serve over rice with cilantro.
