Honey Lime Coconut Curry Chicken

I love this meal, and so does my family. This honey lime coconut curry chicken is filling and has some of the most well balanced flavors there could be. Coconut and lime and curry and honey were meant for each other. And the cherry on top of it all is when the coconut curry chicken is paired with this easy coconut rice. You can thank me later.

This is a recipe I’ve been developing for over a year and each time I made it I perfected my notes to make it perfect for you. You’re going to drool while smelling all the honey lime coconut curry chicken cook in your home.

And, if you’re like me, and can’t get enough coconut, and are looking for a coconut dessert to go with this dish, try these delicious black bottom coconut cream pie bars!

This Honey Lime Coconut Curry Chicken was originally posted in Spring 2021, with updated pictures and notes in October 2024.

Honey Lime Coconut Curry Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Grilled coconut curry chicken with honey and lime. Perfectly moist and so flavorful. Extra delicious when made with an easy coconut rice.

• Prep Time: 15 minutes (plus at least 1 hour of inactive marinading time)
• Cook Time: 25 minutes
• Total Time: 40 minutes (plus inactive marinading time)
• Yield: Serves 6

Ingredients

Scale 1x2x3x

Chicken-

1/4 cup oil

2 lime’s zest and juice

2 teaspoons ground cumin

1/4 cup low sodium soy sauce

2 teaspoons salt

1/4 cup honey

4 teaspoons curry powder

1 cup canned coconut milk (light or normal)

2.5–3 pounds chicken breasts

1/2 cup chopped fresh cilantro

Cook Mode Prevent your screen from going dark

Instructions

Chicken-

In a large bowl or in a Ziploc bag whisk together the oil, lime zest, lime juice, cumin, soy sauce, salt, honey, curry powder, and coconut milk. Add the chicken breasts and marinade at least an hour or as long as a day.

Remove the chicken from the marinade and pour the marinade into a small sauce pan. Put the saucepan on the stove over medium high heat until it reaches a boil. Reduce heat to medium and simmer for 10 minutes.

Grill (or bake at 375) the chicken until it’s cooked through. *see note

Sprinkle with chopped cilantro and drizzle with cooked marinade before serving.

Notes

Frequently Asked Questions and process pictures below recipe card.

I try to put the chicken in the marinade in the morning and then make it for dinner about 6 hours later. But at least 1 hour is good for the flavor.

I love using my countertop grill for this recipe. In the summer using our BBQ grill is also a great option.

You only use 1 cup of coconut milk for the marinade. Reserve the rest of that can for the coconut rice in addition to 1 more whole can of coconut milk if you’re making the coconut rice.

Frequently Asked Questions – Lime Coconut Curry Chicken