Coconut Lime Chicken (Poulet à la noix de coco et citron vert)

Poulet à la noix de coco et citron vert, or Coconut Lime Chicken, is a delicious and flavorful dish from French Guianan cuisine. The combination of coconut and lime gives this chicken dish a tropical and refreshing twist, perfect for a summer meal.

Coconut Lime Chicken (Poulet à la noix de coco et citron vert)

Ingredients

  • 4 chicken breasts
  • 1 cup coconut milk
  • 2 limes, juiced and zested
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • Salt and pepper to taste
  • 2 tablespoons coconut oil
  • Fresh cilantro for garnish

Instructions

  1. In a bowl, combine the coconut milk, lime juice and zest, minced garlic, grated ginger, soy sauce, brown sugar, salt, and pepper. Mix well to make the marinade.
  2. Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is well coated. Marinate for at least 30 minutes in the refrigerator.
  3. Heat the coconut oil in a large skillet over medium-high heat. Remove the chicken from the marinade and shake off any excess. Reserve the marinade for later.
  4. Place the chicken in the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through.
  5. Pour the reserved marinade into the skillet and bring to a simmer. Cook for an additional 5 minutes, allowing the sauce to thicken.
  6. Serve the Coconut Lime Chicken hot, garnished with fresh cilantro and accompanied by rice or steamed vegetables.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Shallow dish for marinating Large skillet

Tools

Grater Juicer

Serving suggestions

Serving suggestions: Serve with steamed rice and a side of sautéed vegetables for a complete meal.

Tips & tricks

Tips: For an extra kick of flavor, add a pinch of red pepper flakes to the marinade for a spicy version of this dish.

Cost

$15