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Coconut Lime Grilled Chicken and Rice Recipe

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3.8 from 5 reviews

This vibrant Coconut Lime Grilled Chicken and Rice recipe features tender chicken thighs marinated in a zesty lime and creamy coconut sauce, then perfectly grilled to lock in flavors. Accompanied by fluffy rice and fresh herbs, this dish offers a delightful balance of tangy, sweet, and savory notes, ideal for a quick and satisfying weeknight dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Sauce Ingredients

  • Juice and zest of 2-3 limes (about 1/4 cup)
  • 2 tablespoons fish sauce
  • 1/4 cup full fat coconut milk (solid/creamy portion from a can)
  • 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

Chicken and Rice

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

Instructions

  1. Prepare the Sauce: Pulse the lime juice and zest, fish sauce, full fat coconut milk, brown sugar, lemongrass paste, jalapeño pepper, garlic, cilantro, and mint together in a food processor until completely smooth to create a vibrant and creamy sauce.
  2. Marinate the Chicken: Pour about half of the prepared sauce over the chicken thighs, making sure they are well coated. Allow the chicken to marinate for 30 minutes at room temperature to absorb the flavors deeply. Use this time to cook the rice.
  3. Cook the Rice: While the chicken marinates, prepare the rice according to package instructions until fluffy and tender.
  4. Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken thighs for about 4 minutes on each side, until nicely browned and fully cooked through (internal temperature of 165°F / 74°C). Remove from heat and let rest for a few minutes to retain juices.
  5. Serve: Plate the grilled chicken alongside the cooked rice and vegetables of your choice. Drizzle the remaining half of the sauce over the chicken and rice for added zest and creaminess.

Notes

  • Marinate the chicken for at least 30 minutes but no longer than 2 hours to avoid overly soft texture.
  • Use full fat coconut milk solid for a creamier sauce; adjust quantity if a thinner sauce is preferred.
  • Remove seeds from jalapeño to reduce heat; keep seeds for more spice.
  • A grill pan works well if you don’t have an outdoor grill.
  • Fresh herbs like cilantro and mint play a key role in brightening the sauce and final dish.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Thai-inspired

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