Coconut Lime Grilled Chicken and Rice

Coconut Lime Grilled Chicken and Rice is a tropical-inspired dish that combines juicy, marinated chicken with fragrant coconut rice for a bright, fresh, and satisfying meal. Infused with zesty lime and creamy coconut milk, this dish is perfect for warm weather or anytime you want a burst of flavor in every bite.

Why You’ll Love This Recipe

This recipe is the perfect blend of savory, tangy, and slightly sweet. The chicken is marinated in a coconut lime mixture that keeps it juicy and flavorful, then grilled to golden perfection. Paired with fluffy coconut rice, this dish is both comforting and refreshing. It’s simple enough for a weeknight dinner but impressive enough for guests.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Coconut Lime Chicken:

• Boneless, skinless chicken thighs or breasts
• Coconut milk (full-fat)
• Lime juice
• Lime zest
• Garlic (minced)
• Ginger (grated)
• Soy sauce or coconut aminos
• Brown sugar or honey
• Salt and pepper
• Olive oil (for grilling)

For the Coconut Rice:

• Jasmine rice
• Coconut milk
• Water
• Salt
• Optional: lime zest, chopped cilantro

Optional Garnishes:

• Fresh cilantro
• Lime wedges
• Sliced green onions
• Toasted coconut flakes

directions

1. In a large bowl or resealable bag, whisk together coconut milk, lime juice and zest, garlic, ginger, soy sauce, brown sugar, salt, and pepper.
2. Add the chicken and marinate in the refrigerator for at least 30 minutes, ideally 2–4 hours.
3. While the chicken marinates, prepare the coconut rice. Combine jasmine rice, coconut milk, water, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes. Fluff with a fork and keep warm.
4. Preheat your grill or grill pan over medium-high heat. Lightly oil the grates or pan.
5. Remove chicken from marinade and grill for 5–7 minutes per side, or until cooked through and nicely charred.
6. Serve grilled chicken over coconut rice, garnished with cilantro, lime wedges, or other toppings as desired.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes (plus marinating)
Cook time: 20 minutes
Total time: 35 minutes (excluding marinating time)

Variations

• Spicy kick: Add red pepper flakes or sriracha to the marinade.
• Swap the protein: Try with shrimp, salmon, or tofu for a twist.
• Herby version: Mix fresh mint or basil into the rice or as garnish.
• Grain swap: Use quinoa or cauliflower rice instead of jasmine rice.
• Tropical flair: Add diced mango or pineapple to the rice.

storage/reheating

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
To reheat, warm the chicken in a skillet over medium heat or microwave until heated through. Reheat the rice with a splash of water to prevent drying out.

FAQs

Can I use chicken breasts instead of thighs?

Yes, both work well. Just adjust cooking time based on thickness to avoid drying out.

How long should I marinate the chicken?

At least 30 minutes is good, but 2–4 hours gives the best flavor. Avoid marinating overnight, as the acid can start to break down the chicken texture too much.

Can I cook the chicken in a skillet instead of grilling?

Yes, a cast-iron skillet or grill pan works perfectly if you don’t have a grill.

What kind of coconut milk should I use?

Use canned full-fat coconut milk for the richest flavor and best texture.

Is coconut rice sweet?

It has a natural sweetness from the coconut milk but is balanced with salt and lime. You can add a touch of sugar if you want it sweeter.

Can I make this ahead of time?

Yes, you can marinate the chicken and make the rice ahead. Reheat both when ready to serve.

Can I freeze the leftovers?

You can freeze the cooked chicken for up to 2 months. Rice can also be frozen but may have a slightly different texture when reheated.

What’s a good side dish for this meal?

Grilled vegetables, cucumber salad, or a fresh mango salsa all pair beautifully.

How do I keep the chicken juicy when grilling?

Avoid overcooking and grill over medium-high heat. Let it rest a few minutes before slicing.

Is this recipe dairy-free and gluten-free?

Yes, if you use coconut aminos or gluten-free soy sauce, it’s both dairy- and gluten-free.

Conclusion

Coconut Lime Grilled Chicken and Rice is a flavorful, refreshing meal that brings together bright citrus, creamy coconut, and tender grilled chicken for a truly satisfying dish. Whether you’re making it for a weeknight dinner or a summer BBQ, it’s guaranteed to impress and keep everyone coming back for seconds.

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