Description
This Coconut Lime Chicken and Rice Recipe is a flavorful tropical-inspired dinner featuring juicy chicken marinated in coconut milk and lime, served over fragrant coconut rice. Easy enough for busy weeknights yet impressive enough for guests, this dish delivers the perfect balance of creamy, tangy, and savory flavors.
Ingredients
Scale
For the Chicken
- 4 boneless skinless chicken breasts
- 1 cup full-fat coconut milk
- ¼ cup fresh lime juice
- Zest of 2 limes
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh cilantro, chopped, for garnish
For the Rice
- 1 cup basmati rice
- 1½ cups water
- ½ cup full-fat coconut milk
- ½ teaspoon salt
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a bowl, whisk together coconut milk, lime juice, lime zest, garlic, soy sauce, honey, cumin, coriander, salt, and pepper.
- Place chicken in a resealable bag or shallow dish and pour the marinade over it. Refrigerate for at least 30 minutes or up to 4 hours.
- Rinse the basmati rice under cold water until the water runs clear.
- Combine rice, water, coconut milk, and salt in a saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15–20 minutes until the liquid is absorbed.
- Remove rice from heat and let stand for 5 minutes. Fluff with a fork and stir in lime zest, lime juice, and cilantro.
- Heat olive oil in a large skillet over medium-high heat.
- Remove chicken from marinade and discard the remaining marinade.
- Cook chicken for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Serve the chicken over the coconut lime rice and garnish with cilantro, lime wedges, and additional lime zest if desired.
Notes
Marinate the chicken for at least 30 minutes for the best flavor.
Full-fat coconut milk creates the creamiest texture and richest taste.
Fresh lime juice and zest provide the brightest flavor.
Add a splash of fish sauce or sesame oil to the marinade for extra depth.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean, Thai
Nutrition
- Serving Size: 1 Chicken Breast with Rice
- Calories: 522 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 110 mg