Coconut + Lime = Summer Cocktail Chicken! As weird as it sounds it really works! I’ve seen a few recipes floating around and decided it was time to give it a try. I decided that making it in the slow cooker made a lot more sense and of course I wanted to keep the flavors simple. There is no overwhelming taste of creamy coconut or of the lime here…. just a hint of flavor and lots and lots of juicy-delicious-fall-off-the-bone chicken.
I found 2 pounds of chicken thighs and 1 pound of chicken drumsticks on sale so that’s what I used for four pieces of each. In my mind I thought we would all eat a piece of each… in reality I have a couple pieces left over and plans to shred them for my salad at lunch time today! Use any cut up chicken pieces you like… best to use bone-in skin still on pieces.
Crack open a can of coconut milk and your sauce is practically done! I added a little pineapple juice along with some lime juice and seasonings. All the tastes of summer. Almost sounds like a great ice cream flavor!
I let this cook all day on low and then did a quick broil to crisp it up just a little. You could skip this step if you are in a hurry but if you are serving it for company then it will be worth the extra few minutes. If you line your broiling pan with foil then there’s really no clean up.
Squeeze a little fresh lime juice over the top if you like and serve it up with some coconut rice or green beans or just whatever sound good 😉
Slow Cooker Coconut Lime Chicken
Print Pin RateIngredients
- 3 pounds chicken (bone-in, skin-on, I mixed thighs and drumsticks)
- 13.5 oz can coconut milk or lite coconut milk
- 1/2 cup pineapple juice
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon curry powder
- 1/8 teaspoon red pepper flakes
Instructions
- Place chicken in crock
- In a mixing bowl whisk remaining ingredients
- Pour over chicken
- Cover and cook on high for 3-4 hours or low for 6-8
- Optional (but recommended) place cooked chicken on foil lined broiler pan and broil for 3-8 minutes. Keep an eye on it and take it out as soon as it starts to brown up.
Nutrition
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Following recommendations in the comments, I doubled/tripled most of the spices and it turned out great! Could definitely taste the coconut flavor. I cooked 3 hours on high. Broiled for 5 minutes and the skin crisped up very nicely. Would be nice to write a conversion to instant pot, should be very doable! (I suspect it would work for 6 minutes, natural release, based on other recipes I’ve made).
I did this exactly as the recipe states and even added a little more spice. The chicken was really tender but I did not taste anything at all related to coconut lime.
Can you clear up if the coconut milk is sweetened or unsweetened?
The can on the shelves say unsweetened but I’m unsure
Thanks
unsweetened
The chicken was moist and tender, but NO FLAVOR. I even added real garlic, real ginger, and doubled the amount of curry.
Excellent!
Followed recipe exactly (but my husband forgot to broil) and they were perfect! The chicken falls right off the bone and has a nice light taste of coconut. My toddler even ate some!
I’m looking forward to the leftovers this evening!
This was so bland and I even doubled all the spices (except salt) and tripled the curry. I don’t know how you could possibly broil the chicken after it’s been in the crockpot simmering, it just fell apart when I took it out! I used some of the liquid to cook quinoa as a side, which also turned out bland. This is not something I would make again without significant adjustments. I would probably experiment with using pineapple rings on top of everything for serving, letting the lime simmer with everything else for more flavor, add lime zest at the end, use WAY more curry and ginger.