This is skillet chicken in a Thai-style coconut and lime marinade. Boneless thighs sit in a mix of coconut milk, lime juice, fish sauce, soy sauce, garlic, ginger and red pepper flakes, then get seared in a pan. The leftover marinade goes into the skillet afterward and simmers into a sauce. The recipe serves 4 and takes 25 minutes, plus the marinating time.
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Each serving has about 4 grams of carbohydrates and 30 grams of protein. The sweetener is erythritol, so the dish stays low-carb.
What Goes in the Marinade
- Boneless, skinless chicken thighs (1.5 pounds): they stay tender and take up the marinade well.
- Coconut milk (1 can, 13.5 ounces): makes the marinade and the sauce creamy.
- Lime juice (2 tablespoons): brings acidity to balance the coconut milk.
- Fish sauce (2 tablespoons) and soy sauce (1 tablespoon): the salty, savory depth. Coconut aminos replace the soy sauce for a soy-free version.
- Erythritol (1 tablespoon): a small amount of sweetness. Another keto sweetener works too.
- Garlic (2 cloves, minced), fresh ginger (1 tablespoon, minced) and red pepper flakes (1 teaspoon): the aromatics and heat. Use fewer or more flakes to suit your taste, or add fresh chilies.
- Olive oil (1 tablespoon), salt and pepper: for searing and seasoning.
- Cilantro and lime wedges: to finish the plate.
Marinating and Cooking
Whisk the marinade ingredients together in a large bowl, add the chicken and turn it until it is fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Heat the olive oil in a large skillet over medium heat. Lift the chicken out of the marinade, let the excess drip off and season with salt and pepper. Cook for about 5 to 7 minutes on each side, until cooked through and golden. A meat thermometer should read 165°F (75°C). A non-stick skillet makes flipping easier.
Pour the remaining marinade into the skillet, bring it to a simmer and cook for 5 minutes, until it thickens slightly. Serve the chicken with the sauce, cilantro and lime wedges.
Ways to Change It
- Chicken breasts: a leaner option. They dry out faster, so shorten the cooking time and watch them.
- Vegetables: bell peppers or broccoli can cook in the skillet with the chicken.
- Herbs: fresh basil or mint gives it a fresher taste.
- Crunch: chopped peanuts or almonds on top.
- Spicier: more red pepper flakes or fresh chilies in the marinade, or sriracha or chili paste at the table.
- Coconut milk substitute: unsweetened almond milk or heavy cream works in a pinch, but the flavor and creaminess change.
You can also explore coconut and lime in this coconut pineapple chili island jam , which combines softened pineapple with red chili.
What to Serve With It
Cauliflower rice sautéed in olive oil soaks up the coconut lime sauce. Zucchini noodles, sautéed briefly, do the same. A green salad of mixed greens, cucumber and cherry tomatoes with olive oil and vinegar balances the richness. For drinks, sparkling water with lime, or a gin and tonic made with diet tonic water.
Nutrition per Serving
One serving has about 360 calories, 24 grams of fat, 4 grams of carbohydrates, 0 grams of fiber, 2 grams of sugar and 30 grams of protein. The card lists saturated fat and sodium as varying. These are estimates.
FAQ
Can I use chicken breasts instead of thighs?
Yes. They are leaner but dry out more quickly, so adjust the cooking time.
How can the dish be made spicier?
Add more red pepper flakes or fresh chilies to the marinade, or serve sriracha or chili paste on the side.
What can replace the coconut milk?
Unsweetened almond milk or heavy cream. Both change the flavor and creaminess.
How should leftovers be stored?
Refrigerate them in an airtight container for up to 3 days. Reheat gently on the stove to keep the sauce creamy.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Thai Coconut Lime Chicken: Easy Flavorful Recipe!
Ingredients
Instructions
In a large bowl, combine coconut milk, lime juice, fish sauce, soy sauce, erythritol, garlic, ginger, and red pepper flakes. Whisk until well blended.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Heat olive oil in a large skillet over medium heat. Remove chicken from the marinade, allowing excess to drip off, and season with salt and pepper.
Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice golden color.
Pour the remaining marinade into the skillet and bring to a simmer. Cook for an additional 5 minutes, allowing the sauce to thicken slightly.
Serve the chicken garnished with fresh cilantro and lime wedges.
Notes
For added crunch, serve with chopped peanuts or almonds on top.
You can substitute chicken thighs with chicken breasts if you prefer a leaner option, but adjust cooking time accordingly to avoid drying out the meat.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 360 calories |
| Sugar Content | 2g |
| Sodium Content | varies |
| Fat Content | 24g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 0g |
| Protein Content | 30g |
| Cholesterol Content | varies |