Coconut Lime Chicken and Rice is a mouthwatering dish that combines the richness of coconut milk with the zesty freshness of lime, resulting in a dish that’s both creamy and refreshing.
It typically involves marinating chicken in a flavorful mixture of coconut milk, lime juice, and spices before grilling or pan-searing it to perfection.
The chicken is then served over a bed of rice cooked in coconut milk and flavored with lime zest for an extra burst of citrusy goodness.
With its irresistible taste and easy preparation, this dish will surely become a favorite amongst your dinner choices! Enjoy.
Serving Suggestions for Coconut Lime Chicken and Rice
Here are some serving suggestions to enhance your Coconut Lime Chicken and Rice:
Garnish Generously: Top the dish with extra lime zest, fresh cilantro, and lime wedges for a burst of fresh flavor and vibrant presentation.
Add a Side Salad: Serve with a simple green salad dressed with a light vinaigrette. A mix of lettuce, cucumber, cherry tomatoes, and red onions pairs well with the tropical flavors.
Vegetable Sides: Roasted or steamed vegetables like broccoli, green beans, or asparagus add a healthy and colorful side to the meal.
Mango Salsa: A fresh mango salsa made with diced mango, red bell pepper, red onion, cilantro, and a squeeze of lime juice adds a sweet and tangy complement to the savory chicken and rice.
Cucumber Raita: Serve a cool cucumber raita (yogurt mixed with grated cucumber, mint, and a pinch of salt) on the side to balance the flavors and add a refreshing element.
Grilled Pineapple: Grilled pineapple slices add a deliciously sweet and smoky side that complements the coconut and lime flavors.
Coconut Water or Iced Tea: Pair the meal with a refreshing drink like chilled coconut water or a glass of iced tea with a splash of lime.
Rice Variation: For a different texture, you can serve the chicken with coconut jasmine rice or coconut quinoa instead of basmati rice.
Bread: Serve with warm naan or flatbread to soak up the flavorful sauce.
Dessert: Finish the meal with a light dessert like a fruit sorbet, coconut macaroons, or a tropical fruit salad.
These serving suggestions will help you create a well-rounded and enjoyable dining experience with your Coconut Lime Chicken and Rice. Enjoy!
Cooking Tips
Here are some cooking tips to help you make the best Coconut Lime Chicken and Rice:
Marinating Time: For the best flavor, marinate the chicken for at least 30 minutes, but if you have more time, let it marinate for up to 4 hours. This allows the flavors to penetrate the meat fully.
Uniform Chicken Pieces: If your chicken breasts are very thick, consider pounding them to an even thickness or slicing them in half horizontally. This ensures even cooking.
Don’t Overcook the Chicken: Keep an eye on the chicken while it cooks. Overcooking can make it dry. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Rice Rinsing: Rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
Cooking Rice: Once the rice is done cooking, let it sit covered for about 5 minutes off the heat. This allows the steam to finish cooking the rice, making it fluffy.
Rice Flavor: For added flavor, you can toast the rice in a little bit of oil or butter for a couple of minutes before adding the water and coconut milk.
Lime Zest and Juice: Zest the limes before juicing them. It’s easier to zest whole limes, and you’ll need both the zest and juice for maximum flavor.
Coconut Milk: Use full-fat coconut milk for a richer and creamier dish. Light coconut milk can be used, but the sauce may be less creamy.
Sauce Consistency: If the sauce is too thin, let it simmer for a few extra minutes to reduce and thicken. Conversely, if it’s too thick, you can add a splash of chicken broth or water to reach your desired consistency.
Fresh Herbs: Add the chopped cilantro right before serving to keep its color and flavor vibrant. Cooking it too long can cause it to lose its freshness.
Tasting and Adjusting: Taste the dish before serving and adjust the seasoning with more salt, lime juice, or even a pinch of sugar to balance the flavors.
Non-stick Skillet: Use a non-stick skillet or a well-seasoned cast-iron skillet to cook the chicken, as it will help prevent sticking and make cleanup easier.
By following these tips, you’ll ensure your Coconut Lime Chicken and Rice turns out perfectly flavorful, tender, and delicious every time. Enjoy your cooking!
Recipe FAQ’s
Can I use coconut cream instead of coconut milk?
Absolutely! Coconut cream will make the dish even richer and creamier.
Can I freeze leftover coconut lime chicken and rice?
While you can freeze leftovers, the texture may change slightly upon thawing. It’s best enjoyed fresh.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken and cook the rice ahead of time, then simply grill the chicken when you’re ready to eat.
What can I substitute for lime if I don’t have any on hand?
You can use lemon juice or even orange juice for a slightly different flavor profile.
Coconut Lime Chicken and Rice
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 cup coconut milk full-fat
- ¼ cup lime juice about 2 limes
- 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
- 1 ½ cups water
- ½ cup coconut milk full-fat
- ½ teaspoon salt
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro chopped
Instructions
- Marinate the Chicken:In a bowl, combine coconut milk, lime juice, lime zest, minced garlic, soy sauce, honey, ground cumin, ground coriander, salt, and black pepper.Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Cook the Rice:Rinse the basmati rice under cold water until the water runs clear.In a medium saucepan, combine the rice, water, coconut milk, and salt. Bring to a boil over medium-high heat.Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the lime zest, lime juice, and chopped cilantro.
- Cook the Chicken:In a large skillet, heat the olive oil over medium-high heat.Remove the chicken from the marinade (discard the marinade) and cook the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).If the chicken is browning too quickly, reduce the heat to medium.
- Serve:Plate the coconut lime rice and top with the cooked chicken breasts.Garnish with additional lime zest, fresh cilantro, and lime wedges if desired.
Notes
- For extra flavor, add a splash of fish sauce or sesame oil to the marinade.
- Don’t skip the marinade step – it’s what infuses the chicken with flavor and keeps it juicy.
- Use full-fat coconut milk for a creamier texture and richer taste.
- If you don’t have fresh lime, you can use bottled lime juice, but fresh is always best for maximum flavor.
Delicious! I will definitely be making this again! Thank you for sharing
Easy, quick, many substitutions can be used for either picky or rushed cooks, and kid friendly!!!!
Excellent meal, I will for sure be making this again!