Can I make Coconut Lime Chicken and Rice ahead of time?

Absolutely. Store everything in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight.

Yes, though the rice texture may soften slightly after reheating. Freeze in portions for up to 2 months.

What’s the best rice for this recipe?

Basmati rice works beautifully because it stays fluffy and light. Jasmine rice is another great option.

Can I use chicken thighs instead of breasts?

Definitely. Chicken thighs stay extra juicy and bring even more flavor to Coconut Lime Chicken and Rice.

Is this recipe spicy?

Not at all. It’s creamy, citrusy, and savory. If you like heat, simply add chili flakes or hot sauce.

How do I keep the chicken from drying out?

Marinating is key. Also, avoid overcooking. Pull the chicken once it reaches 165°F and let it rest for a few minutes before slicing.

Coconut Lime Chicken and Rice: 5 Irresistible Tips

Description

Creamy, zesty, and packed with tropical flavor, this Coconut Lime Chicken and Rice combines juicy marinated chicken with fluffy coconut rice for the ultimate easy weeknight dinner.

Ingredients

Scale

For the Chicken

4 boneless skinless chicken breasts
1 cup full-fat coconut milk
¼ cup 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

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Instructions

In a bowl, whisk together coconut milk, lime juice, lime zest, garlic, soy sauce, honey, cumin, coriander, salt, and pepper.
Add chicken breasts to a resealable bag or shallow dish. Pour marinade over chicken, coat well, and refrigerate for at least 30 minutes or up to 4 hours.
Rinse basmati rice under cold water until water runs clear.
In a saucepan, combine rice, water, coconut milk, and salt. Bring to a boil.
Reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender and liquid is absorbed.
Remove rice from heat and let sit covered 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 marinade. Cook chicken for 5–7 minutes per side until golden brown and internal temperature reaches 165°F.
Serve chicken over coconut lime rice and garnish with cilantro, lime wedges, and extra lime zest if desired.

Notes

Full-fat coconut milk gives the richest flavor and creamiest texture.

Fresh lime juice works best for bright citrus flavor.

Add a splash of fish sauce or sesame oil for extra depth.

Chicken thighs can be substituted for extra juicy results.

Delicious served with mango salad, grilled vegetables, or warm pita bread.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Caribbean, Thai

Nutrition

Serving Size: 1 serving
Calories: 522 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 16 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 39 g
Cholesterol: 110 mg