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Coconut-Lime Chicken with Thai Garnishes

Chicken parts are quick to cook and simple to serve -- no carving required. Even better, they take on big flavor when marinated. That means you can streamline your day by prepping them in the morning, and when you're ready to start dinner, most of the work is done.

  • Prep:
  • Total Time:
  • Servings: 4
Coconut-Lime Chicken with Thai Garnishes

Photography: Jonathan Lovekin

Source: Martha Stewart Living, March 2013


  • 2 packed tablespoons grated lime zest, plus 1/4 cup juice (from 2 limes)
  • 2 tablespoons finely grated peeled fresh ginger
  • 4 cloves garlic, finely grated
  • 2 tablespoons packed light-brown sugar
  • Fine salt
  • 1 can (13.5 ounces) coconut milk
  • 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
  • Cooked jasmine rice, shredded carrot, chopped peanuts, cilantro leaves, sliced shallot, and lime wedges, for serving


  1. In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, and 1 1/2 teaspoons salt. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken in marinade, cover, and refrigerate for at least 4 and up to 12 hours.

  2. Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes. Serve with suggested accompaniments, if desired.

Cook's Note

Suit Yourself
Serve rice and lots of Thai-inspired fixings, and let everyone make their own perfect plate.

Reviews (5)

  • mynanaistheislandgirl 7 Jul, 2013

    We cooked this on the grill using the indirect method since the weather has been so hot. I added jalapenos to the mix for bite and I used lite coconut milk. The result was a tender and juicy chicken that had just a little kick. I let it marinate for 24 hours before cooking. The family truly enjoyed this. Grilling it with charcoal added a lot of flavor. Definitely will make this dish again!

  • bonoca 16 Mar, 2013

    The chicken was good, not great. Thought the marinade was pretty mild and expected more pop, considering the garlic, ginger, lime, etc. Might add a jalapeno pepper next time. The rice and other add-ons were delicious!

  • mamoosedetrois 12 Mar, 2013

    Fantastic and easy. Flavorful and pretty to serve with garnishes; peanuts give added texture. My 11 year old son wanted multiple servings. Already added to my "family favorites" file. I also simmered the marinade separately to drizzle on as a sauce.

  • Rachel Cross 11 Mar, 2013

    WOW! This marinade is delicious. I followed the recipe exactly, using all fresh ingredients (no canned or pre-grated garlic/ginger etc) and tasted it before adding the chicken. It was so good I honestly could eat the marinade like a soup! I used all fresh de-boned chicken thighs, and cooked it per recipe directions (marinated mine from 10am- 5pm). It came out wonderful! Flavorful, tender and juicy. Thai afficionados will LOVE this recipe.

  • gfsarah 7 Mar, 2013

    Can't wait to try this! Could you review how to cut a whole chicken sometime?

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