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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Remove chicken from refrigerator 30 minutes before grilling to allow it to reach room temperature, which promotes even cooking.
- Preheat grill or grill pan to medium-high heat, ensuring grates are clean and lightly oiled to prevent sticking.
- Drain chicken from marinade, allowing excess liquid to drip off, and discard remaining marinade to prevent cross-contamination.
- 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.
- Transfer grilled chicken to a clean plate and let rest for 3-5 minutes, allowing juices to redistribute throughout the meat.
- Slice chicken into thin, diagonal strips and arrange over warm, fluffy rice.
- 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