Coconut and Lime Marinated Chicken with Lemon Rice
Tender chicken marinated in coconut milk, lime, and garlic for a tropical tang, then grilled or baked to golden perfection. Served over aromatic lemon rice with fresh herbs — it’s light yet satisfying, with creamy, tangy, and citrusy notes all in one dish.
⏳Time
Prep Time: 20 minutes
Marination Time: 1 hour (recommended)
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Ingredients
For the coconut lime chicken:
4 boneless, skinless chicken breasts (or thighs)
1 cup coconut milk (full-fat or light)
Zest and juice of 1 lime
2 cloves garlic, minced
1 tbsp olive oil
1 tsp honey (optional, for balance)
½ tsp salt
¼ tsp black pepper
½ tsp ground coriander or cumin (optional for warmth)
2 tbsp chopped fresh cilantro or parsley
For the lemon rice:
1 cup basmati or jasmine rice
1½ cups low-sodium chicken broth (or water)
Zest and juice of 1 lemon
1 tbsp olive oil
1 small garlic clove, minced
Salt, to taste
2 tbsp chopped parsley or dill
Optional toppings:
Extra lime wedges
Coconut flakes (lightly toasted)
Fresh herbs
Instructions
Step 1: Marinate the Chicken
1. In a bowl, whisk together coconut milk, lime zest and juice, garlic, olive oil, honey, salt, pepper, and coriander.
2. Add chicken and coat well.
3. Cover and marinate for at least 1 hour (up to 6 hours for best flavor).
Step 2: Cook the Chicken
Option 1 — Grill:
Preheat grill or grill pan over medium heat.
Grill chicken for 5–6 minutes per side, until golden and cooked through (internal temp 165°F / 74°C).
Option 2 — Bake:
Preheat oven to 400°F (200°C).
Place chicken on a parchment-lined tray and bake 20–25 minutes, or until fully cooked.
Optional: Broil for 2 minutes for a golden finish.
Step 3: Make the Lemon Rice
1. Heat olive oil or butter in a saucepan over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add rice and toast for 1 minute.
4. Pour in broth, lemon zest, and a pinch of salt.
5. Bring to boil, then reduce heat to low, cover, and simmer 12–15 minutes until fluffy.
6. Stir in lemon juice and fresh parsley.
Step 4: Assemble
Plate the lemon rice and top with the grilled coconut lime chicken.
Spoon some extra marinade (boiled for 1–2 minutes to thicken) over the top for added flavor.
Garnish with herbs, toasted coconut, and lime wedges.
Notes & Tips
Don’t skip the marination: It tenderizes the chicken and infuses it with deep flavor.
Coconut milk type: Full-fat gives richness; light coconut milk keeps it lighter.
Make ahead: Both components reheat beautifully for meal prep.
Add veggies: Serve with sautéed spinach, grilled zucchini, or steamed broccoli.
frequently asked questions FAQ
Q: Can I make it dairy-free?
Yes — this recipe is naturally dairy-free.
Q: Can I use coconut cream instead of coconut milk?
Yes, but dilute it slightly with water (2 parts cream to 1 part water).
Q: Can I use leftover rice?
Definitely. Just reheat with a splash of broth and lemon juice for freshness.
⚡ Nutritional Information
Calories: 480 kcal
Protein: 38 g
Carbs: 34 g
Fat: 18 g
Fiber: 2 g