Zesty Coconut Lime Grilled Chicken and Rice Recipe for Summer

Wild summer nights call for this mouthwatering coconut lime grilled chicken that promises an explosion of tropical flavors.

Zesty citrus notes dance with creamy coconut, creating a marinade that infuses every fiber of tender chicken.

Succulent meat comes alive with bright, refreshing ingredients that transport you to beachside dining.

Grilling transforms simple proteins into a spectacular meal bursting with island-inspired charm.

Herbs and spices blend seamlessly, crafting layers of complex yet approachable taste.

Comfort meets excitement in this easy recipe that feels like a culinary adventure.

Pack your plates with these vibrant, colorful ingredients and let deliciousness take center stage.

Coconut Lime Chicken That Screams Summer

• A culinary journey that transports you to a beachy paradise without leaving your kitchen.
• Flexible recipe allows simple ingredient swaps and personalization for different taste preferences and dietary needs.
• Minimal prep time and straightforward grilling technique make this meal perfect for busy families seeking delicious, hassle-free dinners.
• Lean chicken packed with vibrant, nutrient-rich marinade delivers a balanced meal that satisfies hunger and nutrition goals.

Ingredients That Bring the Tropics to Your Plate

• Chicken Breasts: Lean protein that absorbs marinade flavors and becomes juicy when grilled, best when boneless and skinless.
• Lime: Fresh citrus that tenderizes meat and adds bright, tangy notes, choose ripe limes with smooth skin.

• Coconut Milk: Creamy base that helps tenderize and add rich tropical flavor, full-fat version recommended.
• Olive Oil: Helps distribute marinade seasonings and prevents chicken from sticking to grill.
• Honey: Natural sweetener that helps caramelize chicken and balance acidity.
• Garlic, Ginger: Aromatic ingredients that provide depth and warmth to the marinade.

• Cumin, Red Pepper Flakes: Warm spices that add complexity and gentle heat to the dish.
• Salt, Black Pepper: Essential for enhancing overall flavor and seasoning.
• Fresh Herbs: Optional garnish that adds freshness and visual appeal, like cilantro or parsley.

• Rice: Neutral base that complements grilled chicken, white or brown rice work well.
• Lime Wedges: Additional citrus for squeezing over dish.
• Optional Toppings: Avocado or mango salsa for extra flavor and texture.

Grilling Up Juicy Coconut Lime Chicken

Step 1: Craft Flavorful Marinade

• Creamy coconut milk
• Extra virgin olive oil
• Fresh lime juice and zest
• Minced garlic
• Grated ginger
• Golden honey
• Ground cumin
• Spicy red pepper flakes
• Sea salt
• Cracked black pepper
• Chopped fresh herbs

Submerge chicken pieces completely in this vibrant marinade. Seal and chill in refrigerator for minimum one hour, allowing flavors to dance and mingle.

Step 2: Fire Up The Grill

Heat grill or grill pan to medium-high temperature. Remove chicken from marinade, letting excess liquid drip away. Place chicken on hot grates, cooking approximately 5-6 minutes per side. Watch for beautiful golden-brown char marks and ensure chicken reaches internal temperature of 165 degrees Fahrenheit. Let chicken rest briefly before slicing.

Step 3: Build Delicious Chicken Bowls

• Fresh lime wedges
• Chopped cilantro or parsley
• Sliced avocado
• Colorful mango salsa

Enjoy your tropical culinary creation!

Tips to Get the Most Flavor on the Grill

• Maximize Marinade Magic: Let chicken soak in the marinade for up to 48 hours to develop deeper, more intense flavor profiles that will make your taste buds dance.
• Temperature Triumph: Use a meat thermometer to ensure chicken reaches exactly 165°F, preventing dry meat and guaranteeing perfectly juicy results every single time.
• Herb Harmony: Chop fresh cilantro or mint just before serving to add a bright, zesty punch that elevates the entire dish's flavor complexity.
• Grill Pan Genius: No outdoor grill? Cast iron grill pans work wonderfully and create those beautiful char marks that add smoky depth to the chicken.
• Dietary Flexibility: Swap honey with maple syrup for a vegan version, or use cauliflower rice for a lower-carb alternative that doesn't compromise on taste.

How to Store and Reheat This Island Dinner

• Store leftover chicken in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Wrap chicken tightly in plastic wrap, then place in a freezer-safe bag, removing excess air. Freeze for up to 3 months without losing flavor or texture.
• Preheat oven to 350°F, place chicken in a baking dish with a splash of broth or water, cover with foil, and warm for 10-15 minutes until heated through.
• For quick reheating, place chicken on a microwave-safe plate, sprinkle with a bit of water, and heat in 30-second intervals, checking to prevent drying out.

Sides That Pair Well With Coconut Lime Flavors

• Serve a crisp, chilled mojito or piña colada that mirrors the coconut and lime flavors in the dish, enhancing the tropical profile with complementary citrus and sweet notes.
• Create a cucumber-mint salad or a zesty mango slaw that adds crunch and freshness, cutting through the richness of the grilled chicken and providing a light, vibrant contrast.
• Whip up a tangy yogurt-based sauce with cilantro and lime or a spicy-sweet chili sauce that adds an extra layer of flavor complexity to the grilled chicken.
• Select a bright, aromatic sauvignon blanc or a light pinot grigio that will refresh the palate and harmonize with the citrusy, herbaceous marinade of the chicken.

New Takes on a Tropical Chicken Classic

• Vegan Coconut Tofu Delight: Replace chicken with extra-firm tofu, pressing and marinating in the same coconut lime mixture. Grill tofu slices on a well-oiled grill pan until crispy edges form.
• Gluten-Free Cauliflower Rice Bowl: Swap traditional rice with cauliflower rice for a lower-carb option. Use tamari instead of salt to maintain gluten-free requirements.
• Spicy Caribbean Version: Add more red pepper flakes and include diced scotch bonnet peppers in the marinade. Top with fresh pineapple salsa for an authentic Caribbean flavor profile.
• Low-Sodium Herb Alternative: Reduce salt content by using fresh herbs like cilantro and mint for flavor. Replace salt with salt-free seasoning blends and increase citrus zest for brightness.

FAQs About Coconut Lime Chicken Bowls

• Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great for this recipe. They’re more forgiving, stay juicier, and absorb the marinade flavors wonderfully. Just adjust grilling time slightly since thighs might take a bit longer to cook.

• Do I need to discard the marinade after using it?

Absolutely discard the marinade that has been in contact with raw chicken. If you want a sauce, reserve some marinade before adding chicken or make a fresh batch for basting or drizzling.

• How spicy is this recipe with red pepper flakes?

The red pepper flakes provide a mild background heat. If you’re sensitive to spice, start with half the amount. For more kick, you can increase the quantity or add additional spicy elements like sriracha or hot sauce.

• Is this recipe gluten-free?

This recipe is naturally gluten-free if you use gluten-free soy sauce or tamari. Always double-check your ingredient labels to ensure no hidden gluten sources are present.

Coconut Lime Grilled Chicken and Rice Recipe

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4.6 from 19 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Coconut lime grilled chicken and rice brings tropical flavors dancing across your plate with zesty Caribbean inspiration. Juicy marinated chicken nestles alongside fragrant jasmine rice, delivering a perfect balance of creamy coconut and tangy lime that you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Chicken and Protein:

• 1.5 pounds (680 grams) boneless, skinless chicken thighs or breasts

Marinade Ingredients:

• 1 can (13.5 ounces or 400 milliliters) full-fat coconut milk
• 1 tablespoon olive oil
• 2 limes (juice and zest)
• 3 cloves garlic, minced
• 1 tablespoon fresh grated ginger (or 1 teaspoon ground)
• 1 tablespoon honey or maple syrup

Spices and Seasonings:

• 1 teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste

Serving Accompaniments:

• 2 tablespoons chopped fresh cilantro or basil
• Cooked jasmine or basmati rice
• Lime wedges
• Extra chopped herbs for garnish

Optional Toppings:

• Sliced avocado
• Mango salsa
• Grilled vegetables

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Instructions

1. Create a vibrant marinade by whisking together coconut milk, olive oil, freshly squeezed lime juice and zest, minced garlic, grated ginger, honey, cumin, red pepper flakes, salt, pepper, and chopped herbs in a large bowl or resealable plastic bag.
2. Submerge chicken pieces completely in the marinade, ensuring each surface is well-coated. Refrigerate for a minimum of 1 hour, with 4-6 hours recommended for maximum flavor infusion.
3. Remove chicken from refrigerator 30 minutes before grilling to allow it to reach room temperature, which promotes even cooking.
4. Preheat grill or grill pan to medium-high heat, ensuring grates are clean and lightly oiled to prevent sticking.
5. Drain chicken from marinade, allowing excess liquid to drip off, and discard remaining marinade to prevent cross-contamination.
6. Place chicken on hot grill, cooking 5-6 minutes per side until exterior develops a beautiful golden-brown char and internal temperature reaches 165°F.
7. Transfer grilled chicken to a clean plate and let rest for 3-5 minutes, allowing juices to redistribute throughout the meat.
8. Slice chicken into thin, diagonal strips and arrange over warm, fluffy rice.
9. Enhance presentation by garnishing with fresh lime wedges, chopped herbs, and optional toppings like creamy avocado or bright mango salsa.

Notes

• Choose full-fat coconut milk for a richer, more authentic flavor that deeply penetrates the chicken during marination.
• Use fresh lime juice and zest to boost citrusy brightness and tenderize the meat more effectively than bottled alternatives.
• Opt for boneless, skinless chicken thighs as a juicier substitute to breasts, which can dry out more quickly on the grill.
• Allow chicken to reach room temperature before grilling to ensure even cooking and prevent tough, unevenly cooked meat.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Grilling
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 5 g
• Sodium: 300 mg
• Fat: 35 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 10 g
• Cholesterol: 0 mg