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Coconut Lime Grilled Chicken and Rice

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  • Author: Kimberly
  • Prep Time: 15 minutes (plus marinating)
  • Cook Time: 20 minutes
  • Total Time: 35 minutes (plus marinating)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling, Stovetop
  • Cuisine: Tropical, Fusion
  • Diet: Gluten Free

Description

This Coconut Lime Grilled Chicken and Rice features marinated grilled chicken bursting with citrus and coconut flavor, paired with fluffy coconut-lime rice. It’s easy to prep ahead and ideal for backyard dinners, meal prep, or casual entertaining.

Ingredients

For the Coconut Lime Chicken Marinade:

  • 1 1/2 lbs boneless, skinless chicken thighs or breasts

  • 1 can (13.5 oz) coconut milk (full-fat preferred)

  • Juice and zest of 2 limes

  • 2 cloves garlic, minced

  • 1 tbsp honey or brown sugar

  • 1 tbsp soy sauce or coconut aminos

  • 1/2 tsp ground cumin

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • Optional: 1/4 tsp red pepper flakes for mild heat

For the Coconut Lime Rice:

  • 1 cup jasmine or basmati rice

  • 1 cup canned coconut milk (shake well)

  • 3/4 cup water

  • 1/2 tsp salt

  • Juice and zest of 1 lime

  • 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions

Marinate the Chicken

  1. In a bowl or zip-top bag, combine coconut milk, lime juice and zest, garlic, honey, soy sauce, cumin, salt, and pepper.

  2. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour, preferably 4–6 hours (up to overnight for deeper flavor).

2. Cook the Rice

  1. In a saucepan, combine rice, coconut milk, water, and salt.

  2. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is fluffy and liquid is absorbed.

  3. Remove from heat, fluff with a fork, and stir in lime juice, zest, and cilantro.

3. Grill the Chicken

  1. Preheat grill or grill pan to medium-high heat.

  2. Remove chicken from marinade, letting excess drip off.

  3. Grill for 5–7 minutes per side, or until cooked through (internal temp of 165°F). Let rest 5 minutes before slicing.

4. Assemble & Serve

  • Serve grilled chicken over a bed of coconut lime rice, and garnish with extra lime wedges and fresh herbs, if desired.

Notes

  • This also works well with shrimp or tofu—just reduce marinating time for shrimp (20–30 minutes).

  • Add a side of grilled pineapple, mango salsa, or steamed veggies for a complete tropical meal.

 

  • Leftovers are perfect for rice bowls or meal prep containers!

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