Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Lime Grilled Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 7 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Southeast Asian

Description

Coconut Lime Grilled Chicken and Rice is a vibrant and flavorful dish featuring marinated boneless chicken thighs grilled to perfection and served alongside fluffy rice. The marinade combines zesty lime, creamy coconut milk, aromatic lemongrass, fresh herbs, and a hint of heat from jalapeño, creating a tropical-inspired meal that's perfect for a quick and delicious dinner.

Ingredients

Marinade and Sauce Ingredients

  • Juice and zest of 2-3 limes (about 1/4 cup)
  • 2 tablespoons fish sauce
  • 1/4 cup full fat coconut milk (use the solid/creamy part from the can for a creamier sauce)
  • 1 tablespoon brown sugar
  • 1 tablespoon lemongrass paste (or fresh grated lemongrass)
  • Half a jalapeño pepper, ribs and seeds removed
  • 1 clove garlic
  • Small bundle of fresh cilantro
  • Small bundle of fresh mint

Main Ingredients

  • 1 lb. boneless skinless chicken thighs
  • 1 1/2 cups uncooked rice

Instructions

  1. Prepare Sauce: Combine the lime juice and zest, fish sauce, coconut milk, brown sugar, lemongrass paste, jalapeño, garlic, cilantro, and mint in a food processor. Pulse until the mixture is smooth and well blended to create the flavorful marinade and sauce.
  2. Marinate Chicken: Place the chicken thighs in a bowl and pour about half of the prepared sauce over them. Toss to coat evenly. Cover and refrigerate for 30 minutes to allow the flavors to penetrate the meat. Use this marinating time to prepare the rice.
  3. Cook the Chicken: Preheat a grill or grill pan to medium-high heat. Remove chicken from the marinade and grill for approximately 4 minutes on each side, or until the chicken is browned and fully cooked through with an internal temperature of 165°F (74°C). Once cooked, let the chicken rest for a few minutes to retain juices.
  4. Serve: Prepare the rice according to package instructions. Serve the grilled chicken atop or alongside the rice and vegetables of your choice. Drizzle the remaining half of the sauce over the chicken and rice for added flavor.

Notes

  • Marinate the chicken for at least 30 minutes, but longer marinating up to 2 hours will intensify the flavors.
  • Use fresh herbs for the best aroma and taste; dried herbs will not provide the same vibrant flavor.
  • Ensure the grill or grill pan is properly heated to get a good sear and grill marks on the chicken.
  • For a creamier sauce, use the solid part of coconut milk from the can rather than the more liquid portion.
  • This recipe pairs well with steamed or sautéed vegetables like bell peppers, snap peas, or broccoli.

Find it online: https://suerecipe.com/coconut-lime-grilled-chicken-and-rice-recipe/