This quick, flavor-packed chili lime chicken recipe has tender, juicy chicken with just the right balance of heat and citrus and is finished off with a creamy coconut lime sauce that is amazing over rice. The whole thing comes together in 30 minutes, which makes it perfect for weeknights when you're short on time but still want something seriously delicious.
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Refreshing chili lime chicken is delicious over rice in the summer, but the rich chili lime marinade for the chicken means it's also perfect added to hearty burrito bowls and tacos in cooler weather.
If you're like me and lean into low-effort dinners, this one belongs in your regular rotation. Alongside other no-fuss favorites like leftover steak stir fry, potato soup with hash browns, and frozen burrito casserole, this chili lime chicken is a quick & easy go-to meal.
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What you need to make this Chili Lime Chicken recipe
- Boneless skinless chicken breasts. You can substitute boneless chicken thighs.
- Olive oil. For sautéing, so I always use either olive oil or avocado oil for their high smoke point. (not pictured)
Chili Lime Marinade:
- Chili sauce. I use bottled chili sauce, but you can use Thai sweet chili sauce for a sweeter twist.
- Soy sauce. Tamari can be substituted for richer flavor and lower sodium (and is usually gluten-free).
- Garlic.
- Crushed red pepper flakes.
- Garlic salt.
- Lime zest & lime juice. 1-2 fresh limes, depending on size.
Coconut Lime Sauce:
- Coconut milk. Be sure to get coconut milk, not cream of coconut (which has added sugar). When not using a whole can of coconut milk, shaking the can vigorously before opening makes it easier to measure (the solids and the liquid usually separate in the can).
- Lime zest & lime juice.
- Mayonnaise. I always use Duke's mayo.
- Sriracha sauce. Not all sriracha sauce is created equally, and I prefer the Tabasco brand for its rich but subtler garlic flavor.
Garnish:
- Cilantro, green onion, and/or lime quarters. Optional.
See recipe card for quantities.
✨ Pro Tip: Mincing Garlic ✨
To mince garlic, start by smashing it with the heel of your hand on the flat edge of a knife. Once it's flattened, slice into strips then mince.
How to make this Chili Lime Chicken recipe
Mince the garlic (1). In a large bowl add the sweet chili sauce, soy sauce, garlic, red pepper flakes, and garlic salt (2).
Zest and juice the lime (3). Add half of the zest and half of the fresh lime juice to the bowl (4). Stir to mix. Add the chicken breasts to the mixture and stir to coat. Let rest in the chili lime marinade (5)while you make the Coconut Lime Sauce (see below).
✨ Pro Tip: Juicing Citrus ✨
Before juicing, roll the lime on the counter under your hand for a few seconds. It helps break down the membranes inside, so you get more juice with less effort. Zest first, juice second!
After the chicken has rested for about 5 minutes (5), heat olive oil in a large skillet (6) and sauté chicken on each side (7 & 8).
Cook the chicken breasts in the oil on medium to high heat for 5-7 minutes on each side, or until outside is browned and inside temperature is at least 165ºF when measured with a meat thermometer (this is my favorite instant read thermometer).
Coconut Lime Sauce
While the chicken is resting in the chili lime marinade, make the coconut lime sauce. In a small bowl or measuring cup, combine the coconut milk, half of the lime juice, half of the lime zest, mayonnaise, and sriracha. Stir until completely mixed together.
Serve the chili lime chicken over rice, in tacos, as part of a burrito bowl, or on a salad. Top with coconut lime sauce and any garnishes you prefer.
Make it your own
- Heat level. You can adjust the heat of this recipe by adjusting the amount of crushed red peppers in the marinade or sriracha in the sauce.
- Serving ideas. Serve Chili Lime Chicken with Coconut Lime Sauce over rice, as a filling for tacos, as a protein for burrito bowls, or in a wrap with lettuce and avocado.
Equipment
You can make this chicken in a skillet, on a grill, or on a flat-top.
Storage and freezing
Fridge: Store chili lime chicken and coconut lime sauce separately in airtight containers in the refrigerator for up to 4 days. Shake or stir coconut lime sauce before serving.
Freezer: Freeze cooked chicken and sauce separately for up to 3 months. You could also freeze the chicken in the marinade before cooking.
If the coconut lime sauce separates when thawed, whisk briskly or blend with an immersion blender.
FAQ
How can I thicken the Coconut Lime Sauce?
If you prefer a thicker sauce, add sour cream or plain Greek yogurt to the sauce.
Can I use chicken thighs instead of breasts?
Any boneless, skinless chicken is fine, just be sure to use a meat thermometer to test for doneness (at least 165ºF at the thickest part of the chicken).
Can this be prepped ahead?
Yes, you can either prep it for the freezer as described above, or prep it for the refrigerator. To prep for the fridge, prepare the chili lime marinade and coconut lime sauce. Store the coconut lime sauce in an airtight container in the fridge. Place the chicken in the marinade in an airtight container in the refrigerator up to one day ahead. Cook the chicken as directed just before serving. If needed, shake or whisk the coconut lime sauce before drizzling over chicken after cooking.
Recipe
Chili Lime Chicken with Coconut Lime Sauce
Ingredients
- 1½ pounds boneless, skinless chicken breast
- 1½ tablespoons olive oil
Chili Lime Marinade
- ⅓ cup chili sauce
- 3 tablespoons soy sauce
- 1 tablespoon garlic
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon of garlic salt
- 1 tablespoon lime zest, about the zest of ½ lime
- 1 tablespoon lime juice
Coconut Lime Sauce
- ½ cup coconut milk
- 1 tablespoon lime zest, about the zest of ½ lime
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
Garnish
- cilantro, green onion, and/or lime quarters
Instructions
- Mince 1 tablespoon garlic.
- Zest and juice lime(s).
- In a large bowl add ⅓ cup chili sauce, 3 tablespoons soy sauce, minced garlic, ½ teaspoon crushed red pepper flakes, 1 teaspoon of garlic salt, 1 tablespoon lime zest, and 1 tablespoon lime juice. Stir to mix together.
- Add 1½ pounds boneless to the mixture and stir to coat. Set aside.
- Let the chicken rest in the marinade while you make the coconut lime sauce.
- In a small bowl add ½ cup coconut milk (shake can vigorously before opening), 1 tablespoon lime zest, 1 tablespoon lime juice, 2 tablespoons mayonnaise, and 1 tablespoon sriracha. Stir until completely mixed together, set aside.
- Heat 1½ tablespoons olive oil in a large skillet.
- Cook the chicken breasts in the oil on medium to high heat for 5-7 minutes on each side, or until outside is browned and inside is at least 165ºF.
- Serve the chili lime chicken over rice, in tacos, as part of a burrito bowl, or on a salad. Top with coconut lime sauce and any garnishes you prefer.
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