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Coconut Lime Chicken with Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 54 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion (Asian-inspired)

Description

This Coconut Lime Chicken with Rice recipe combines tender chicken marinated in a zesty coconut lime sauce, cooked to golden perfection and served over fluffy jasmine or basmati rice. The coconut milk creates a creamy, flavorful sauce enhanced with fresh lime, garlic, and ginger, making it a delightful and aromatic dish perfect for a quick weeknight dinner or casual entertaining.

Ingredients

Chicken and Marinade

  • 4 chicken breasts or thighs
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons lime juice
  • 1 tablespoon lime zest
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon minced ginger (optional)
  • Salt and pepper, to taste

Cooking and Garnishes

  • 1 tablespoon olive oil
  • 1 cup jasmine or basmati rice
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together the coconut milk, lime juice, lime zest, garlic, soy sauce, ginger if using, along with salt and pepper. Add the chicken pieces to this marinade and refrigerate for at least 30 minutes, or up to overnight to infuse the flavors deeply.
  2. Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Remove the chicken from the marinade, reserving the marinade for the sauce. Cook the chicken for 5 to 7 minutes on each side, until golden brown and cooked through. Once done, transfer the chicken to a plate and set aside.
  3. Prepare the Rice: While the chicken is cooking, cook the jasmine or basmati rice according to package instructions. Once cooked, fluff the rice gently with a fork to keep it light and airy.
  4. Make the Sauce: Using the same skillet where the chicken was cooked, pour in the reserved marinade. Bring it to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the sauce slightly thickens and flavors concentrate.
  5. Assemble and Serve: Plate the chicken on a bed of rice, drizzle the warm coconut lime sauce over the top, and finish each serving with fresh cilantro and lime wedges for added brightness and garnish.

Notes

  • For a spicier version, add a pinch of chili flakes to the marinade.
  • Use chicken thighs for juicier, more flavorful meat, or chicken breasts for leaner protein.
  • If coconut milk is not available, canned evaporated milk can be substituted with slightly less liquid for creaminess.
  • Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.

Find it online: https://slsrecipes.com/coconut-lime-chicken-with-rice-recipe/