Ingredients
The key to this dish lies in selecting the right ingredients that marry bold flavor with freshness. When I first experimented with this recipe, I found that using fresh limes and good-quality coconut milk made all the difference. It’s tempting to grab the cheapest options, but a creamy, rich coconut milk and bright, juicy limes really elevate the drizzle from just a sauce to something special. Also, choosing chicken thighs over breasts here gives you that tender, juicy texture that’s hard to beat.
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1 cup cooked jasmine or basmati rice
- 1/2 cup canned coconut milk (full fat for creaminess)
- Juice and zest of 1 lime
- Fresh cilantro, chopped, for garnish
- Salt and freshly ground black pepper, to taste
- Optional: sliced avocado and chopped peanuts for topping
If you don’t have coconut milk, Greek yogurt is a tangy alternative for the drizzle, and swapping chicken thighs for breast will still work but watch your cooking time to avoid dryness.
Instructions
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, seasoning with salt, pepper, chili powder, smoked paprika, cumin, and cayenne pepper.
- Cook the chicken for about 5-7 minutes, turning occasionally, until browned and cooked through. Remove chicken from the pan and set aside.
- In the same skillet, add the sliced red onion and garlic. Sauté for 2-3 minutes until softened and fragrant, scraping any browned bits from the chicken for extra flavor.
- Lower the heat, then stir in the coconut milk, lime juice, and lime zest. Allow the mixture to simmer gently for 3-4 minutes until slightly thickened.
- Return the chicken to the skillet, stirring to coat it evenly in the coconut lime sauce. Cook for another 2 minutes to meld the flavors.
- To serve, spoon cooked rice into bowls, top with the chili chicken mixture, and drizzle any extra sauce over the top.
- Garnish with fresh cilantro, and if you like, add sliced avocado and chopped peanuts for texture and richness.
One thing I’ve learned from my restaurant days is to always taste and adjust seasoning at the end—don’t be shy with a pinch more salt or a squeeze more lime if it needs it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
