One Pan Coconut Lime Chicken

In a bowl, whisk together coconut milk, lime juice, lime zest, garlic, brown sugar, soy sauce, salt, pepper, and ground ginger until smooth and well combined, making sure the coconut cream is fully incorporated and the sugar is dissolved.

Reserve 1 cup of the coconut-lime mixture for the sauce and set to the side to use at the end.

Place chicken thighs in a large Ziploc bag and pour in the remaining coconut-lime mixture. Seal bag and massage to coat chicken. Marinate for 30 minutes or up to 4 hours in the refrigerator.

Remove chicken from bag and discard the used marinade. Lightly pat chicken dry with paper towels to remove excess moisture. If the chicken is too wet, it will not allow the chicken to sear.

Heat vegetable oil in a large skillet over medium-high heat. Arrange the chicken thighs in a single layer, spreading them out in the skillet to ensure they cook evenly. Cook the chicken for 5-7 minutes per side until golden brown or until they reach an internal temperature of 165°F (74ºC). Remove chicken to a plate and set aside.

Pour the reserved coconut-lime mixture into the skillet. Bring to a simmer and cook for 3-4 minutes until slightly thickened, scraping up any browned bits from the bottom of the pan—this adds extra flavor to the sauce. For a lighter-colored sauce, you can wipe out the skillet before adding the mixture, but it’s totally optional.

Return chicken to the skillet, turning to coat with the sauce.

Garnish with chopped cilantro, and green onions, if desired. Serve with lime wedges and cooked rice.