Description
Coconut lime grilled chicken and rice brings tropical flavors from Caribbean kitchens straight to dinner tables. Zesty lime and creamy coconut create a perfect balance, inviting you to savor each juicy bite of this delightful meal.
Ingredients
Scale
- 1.5 lbs (680 g) chicken thighs or breasts, boneless, skinless
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 2 tbsps chopped fresh cilantro or basil
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tbsp fresh grated ginger (or 1 tsp ground)
- 1 tsp ground cumin
- ½ tsp crushed red pepper flakes (optional)
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- Juice and zest of 2 limes
- Cooked jasmine or basmati rice
- Lime wedges
- Extra chopped herbs for garnish
- Optional: sliced avocado, mango salsa, or grilled veggies
Instructions
- Marination Preparation: Whisk coconut milk, olive oil, lime juice and zest, minced garlic, grated ginger, honey, cumin, red pepper flakes, salt, pepper, and chopped herbs into a smooth marinade. Submerge chicken completely, ensuring thorough coating, and refrigerate for 4-6 hours to maximize flavor absorption.
- Grilling Process: Heat grill or grill pan to medium-high temperature (around 400°F). Drain chicken from marinade, allowing excess liquid to drip off. Place chicken on hot grates, cooking 5-6 minutes per side until exterior develops a golden-brown char and internal temperature reaches 165°F. Allow meat to rest for 3-4 minutes before slicing to preserve juiciness.
- Plating and Garnishing: Layer warm rice as a base, artfully arrange grilled chicken slices on top. Enhance presentation with fresh lime wedges, scattered herb leaves, and optional accompaniments like diced avocado or vibrant mango salsa for added texture and brightness.
Notes
- Longer marinating (4-6 hours) allows deeper flavor penetration, making chicken more tender and infused with coconut-lime essence.
- Medium-high heat prevents burning while ensuring crispy exterior and juicy interior; use meat thermometer to confirm 165°F internal temperature.
- Fresh cilantro or mint complement coconut-lime profile, adding brightness and complexity to the dish’s overall flavor.
- Swap white rice with cauliflower rice for low-carb version, or use gluten-free tamari instead of traditional seasonings for gluten-sensitive individuals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg