Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Coconut Lime Grilled Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 31 reviews

A vibrant and flavorful Coconut Lime Grilled Chicken paired with fluffy rice, featuring a tangy marinade made from lime juice, fish sauce, and creamy coconut milk. This dish is bright, aromatic, and perfect for a quick and fresh 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 part 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

Main Ingredients

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

Instructions

  1. Make the Sauce: Combine 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 fully combined.
  2. Marinate the Chicken: Pour about half of the prepared sauce over the chicken thighs, ensuring they are well coated. Allow the chicken to marinate for 30 minutes to absorb all the vibrant flavors. Use this time to prepare and cook the rice.
  3. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Place the marinated chicken on the grill and cook for about 4 minutes on each side, or until the chicken is browned and cooked through. Remove from heat and let the chicken rest for a few minutes to redistribute the juices.
  4. Serve: Serve the grilled chicken alongside the cooked rice and vegetables of your choice. Drizzle the remaining sauce over the chicken and rice for added flavor and brightness.

Notes

  • Use full fat coconut milk for a creamier and richer sauce.
  • If fresh lemongrass is not available, lemongrass paste is a convenient substitute.
  • Remove ribs and seeds from the jalapeño to reduce heat if desired.
  • The marinade can double as a dressing when drizzled over the finished dish.
  • Let the chicken rest after grilling to ensure juiciness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Southeast Asian

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