Lime Coconut Chicken with Coconut Rice

Clearly lime and coconut are on my brain lately. And for good reason. The fabulous thing about these flavors is that they can combine in a completely different way with each given recipe. The pie? Sweet and creamy. The shrimp? Light and fresh. This grilled chicken? Warm and rich and crazy delicious.

I spied this dish on Pinterest after my cousin Merianne commented that it was one of the best things she’s made from The Big P. Given my love/hate relationship with Pinterest recipe recommendations, it takes a great plug from someone I trust for me to want to take the plunge on a recipe, and I have to agree with Mer, this is most definitely one of the most delicious Pinterest recipe finds yet.

Lime Coconut Chicken with Coconut Rice

The chicken marinade is an easy-peasy concoction of extreme flavor blasts: lime, curry, coconut milk, cumin, soy sauce and a few other goodies. After the chicken marinades (and seriously, what could be easier than throwing chicken in a bag to marinate with tons of flavor?), you grill it, drizzle it with the amazing sauce and sprinkle with cilantro.

The real kicker in this whole mix? The ethereal coconut rice that is not only extremely tasty but it does you a big favor by using up the extra coconut milk leftover after measuring it for the marinade. The lightly sweet, uncomplicated rice is the perfect bed for the tender, high-intensity-flavor chicken. I’m really not sure I’ve had a more delicious grilled chicken dish, not to mention the fact that I was nearly licking my plate to savor each delicious drip of the succulent sauce. Really, the whole combination is amazing.

Lime Coconut Chicken with Coconut Rice

What To ServeGrilled Sweet Potato Skewers
Grilled pineapple
Perfect Corn on the Cob

One Year Ago: Honeydew, Blueberry and Mango Salad with Lime-Ginger Reduction
Two Years Ago: Smothered Pork Chops {Slow Cooker}
Three Years Ago: Asian Chicken Wraps

Grilled Lime Coconut Chicken with Coconut Rice

Yield: Serves 4

Grilled Lime Coconut Chicken with Coconut Rice

You can really use any type of oil here (extra virgin olive oil, vegetable, grapeseed, etc.). If you don't want to use the marinade for the sauce (it boils for 10 minutes to cook thoroughly), you can always make a second batch of the marinade and cook it for 5-10 minutes. Also, curry powder really varies depending on brand. My two top favorite brands are the sweet curry powder from Penzey's Spices and the curry powder from Spice Islands (the yellow powder not the red). If the chicken breasts are really thick, I like to cut them in half (like a hamburger bun) to form two thinner chicken cutlets before marinating. This helps the flavor permeate the chicken and also helps the chicken go further. Finally, if you don't have a grill/don't feel like grilling, you could absolutely broil these in the oven or cook them in a hot skillet.

Ingredients

    Chicken and Marinade/Sauce:
  • 3 tablespoons oil
  • Zest and juice of 1 lime
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 2 teaspoons curry powder
  • 1/2 cup canned coconut milk, light or regular
  • pinch cayenne pepper
  • 2 pounds boneless, skinless chicken breasts (see note above)
  • 1/4 cup chopped fresh cilantro
  • Fresh limes, cut into wedges
  • Coconut Rice:
  • 1 cup jasmine rice
  • 1 cup canned coconut milk, light or regular
  • 1 cup water
  • 1/2 teaspoon salt

Directions

  1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
  2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
  3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
  4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.
http://www.melskitchencafe.com/grilled-lime-coconut-chicken-with-coconut-rice-top-pinterest-find/
Recipe Source: found via Pinterest, adapted from Chaos in the Kitchen (added lime juice, omitted hot chili, didn’t mess with pounding the chicken, included coconut rice which is insanely delicious with the combination of flavors and helps use up the rest of the coconut milk in the can)

109 Responses to Grilled Lime Coconut Chicken with Coconut Rice

  1. oh my gosh! I bet I would feel like Im in the Caribbean eating this meal! IT sounds wonderful! Can’t wait to try it out!

  2. Renee says:

    This looks delicious. I bet my kids would eat it too since its just coconut flavor and not grated coconut. I don’t understand how people don’t like coconut because I could live on it but there are a lot of people that do. Can’t wait to try this! Thanks Mel!

  3. Clarissa says:

    Yum Mel! This looks amazing. Looks like I better add coconut milk to my grocery shopping list today. Thanks again!

  4. Kim in MD says:

    Oh my gosh, Melanie. This chicken looks amazing! I have everything I need to make this for dinner tonight. My family will love this!

  5. Becky says:

    I would SO love this! How coconutty is this? I love the flavor of coconut, but I’m not sure my pickies would. I might not even mention the coconut and see if they even notice :)

    Oh, I’ve been doing the whole “count your colors” when we eat supper and one of my daughters had strawberries, a hamburger, and sunchips. She said she had like 27 colors or something ridiculous like that. It turns out she was counting every shade of color on the strawberry. A little bit more attention to detail than I was going for ;) I think I’ll have to explain it better!

    • Mel says:

      Hi Becky – the coconut flavor is very subtle. It’s actually more of a warm, curry-type flavor with bright hints of lime. Yum, it’s so good!

  6. My favorite flavors all in one place :)

  7. Merianne says:

    Oh gosh! I’m so glad you agreed with me. It always makes me nervous when you try recipes that I like, for fear you’ll think they’re nasty! Great minds think alike I guess! Xo

  8. Bri says:

    I CANNOT wait to try this!!!!!!!!!!!!!!!!! This looks FABULOUS!

  9. Tracey says:

    It’s sounds delicious! We LOVE grilled chicken at our house! I am assuming the rice would work the same if it wasn’t jasmine rice?? I have long grain rice and medium grain calrose rice. I would prefer to use what I already have. :)

  10. Keri L says:

    What are the chances?! I (quite insanely I might add) decided to make my own coconut milk 2 days ago. I have been scouring the internet looking for some way to use it. After 2 hours, 1 broken knife, and a few hurt fingers and pride (from my husband shaking his head at me and people poking their head over the fence) I am not going to let this stuff go bad! Tonight it’ll be all worth it!

  11. Danielle H. says:

    I’ve made this and loved it too, which confirms that we have similar flavor palettes! Thanks for reminding me about this. I’m making it tonight:)

  12. Tahnycooks says:

    This is a must try marinade! I have to try this! I love this flavor profile!

  13. Brittany C. says:

    Mel, does the chicken end up with a strong curry flavor? I am not a curry fan, weird, I know. Could I omit it, or does it end up being a mild curry flavor? like super mild :)

    • Mel says:

      Brittany – try knocking the curry down to 1 teaspoon. I think then it would be mild enough. With 2 teaspoons it definitely has a curry flavor – it isn’t overpowering to me but I love the taste of curry.

  14. Amber says:

    Just put this in the fridge and can’t wait to taste it after grilling it tonight for dinner! I was so excited to see this recipe this morning–it saved me from having to worry about what to make for dinner!

  15. Wendy says:

    I am with you on the love/hate with Pinterest recipes. Photos don’t tell the whole story. Unless something comes from a blogger I trust or a “real live” person recommends it, I am hesitant to try the recipe. This one I am definitely trying. The flavors sound wonderful and it makes weeknight chicken into something special. :)

  16. Shannon says:

    I know what you mean about Pinterest, I tried a chicken dish that people raved about and it was just so-so. I guess we are just used to the best on this here blog. And I’m not just saying that. :) I can’t wait to try this chicken, I’m sure it really is awesome.

  17. Sheila says:

    Mel — I so appreciate the “extra” insturction you give when you post recipes so your recipe will turn out well for us too. Without your comments concerning the curry powder in this recipe, I would have used the red curry powder I use in your Curried Cauliflower Popcorn recipe (our new favorite night time snack). Penzey’s Spices (which I had never heard of) received a $50 order from me today thanks to you. Can’t wait for the order to come in so I can try this recipe. So thankful you share such goodness with others!

  18. grace says:

    i’m just not into curry, but everything else about this appeals greatly! i love coconut so much, i’m always even tempted to order coconut shrimp, even though shrimp repulses me no end. :)

  19. Pauline says:

    Well, I can’t imagine that these could come close to beating those INCREDIBLE Chipotle Chicken Skewers, but I can’t wait to try them! Really, can you go wrong with coconut milk, curry, and lime?

  20. Cammee says:

    This meal is perfection! I am making this Monday night and I will be dreaming about it until then. It’s my daughter’s 18th birthday and her main request was Lemon Blueberry Muffins from Mel’s. Best muffins EVER!!

  21. Coconut rice sounds dreamy. Love the whole recipe.

  22. Wanda says:

    I made this dish tonight. I marinated it for about 4 hours. The flavors are beautiful! I didn’t grill the meat but cooked it in the frying pan and itt browned off beautifully. I did pound the chicken breasts lightly and slice them in half as you mentioned and the chicken was super tender. The only change that I would make next time is about 1/3 of the salt all the way around. My husband’s comment….Oh my God! Thanks for sharing!

  23. Ava says:

    I’d love to know more about your love/hate relationship with pinterest! Have you had bad luck? What should we be careful of?

    • Mel says:

      Hi Ava – I think I’ve just had bad luck with a few recipes. I love Pinterest overall but I’m wary of recipes that say things like “BEST recipe ever” or “Pinner said you have to try this!”. I always follow the link first before I pin.

  24. Jenn says:

    I do have a question, could I use chicken drum sticks in stead of chicken breasts?

  25. Ariane says:

    I wanted to try this out but my husband said it wasn’t ‘barbeque-ish’ enough to have while having a barbeque. So we bought tortillas and made some salsa. It was like some sort of strange-amazing fusion that worked really well! I put the rice in mine with the chicken/cheese/salsa. It was crazy good, I highly recommend trying it this way but in the end its really good chicken that would work any way!!!

  26. Andrea says:

    First off I will definitely be making this again! And second, coconut water and coconut milk are not the same thing. LOL! I learned this today. I just wasn’t thinking. I used coconut water for this recipe. It was lovely and the chicken very moist. My family loved it. I only used 1 teaspoon curry as this is a new spice for us. The rice was not very coconutty. I am sure coconut milk will be even better. I figured out my mistake before we grilled. I didn’t bother cooking the marinade for a sauce. I also grilled pineapple and it was a wonderful addition. Thanks Mel.

  27. Tara Rogers says:

    I made this tonight for my family and my 11 year old daughter got up from the table twice to give me hugs and kisses, saying I am the best cook ever. My husband loved it especially when I added more cayenne to his and mine to give it more heat. My 4 year old loved the chicken only and my 6 and 14 year old liked the rice only. I will have to get my kids used to eating curry because most of us loved it. Oh and it was so easy to make!

  28. Nicole D. says:

    I made this recipe last night, and it was delicious. First time my husband had tasted curry and he really liked it.

  29. Linda says:

    Can you cook the rice in a rice cooker?

  30. Laura says:

    Made this for my in-laws over the weekend and everyone loved it! Thanks for another keeper Mel!

  31. Beth says:

    Made this last night. All 5 kids and husband raved about how good it was. We really enjoyed the extra sauce mixed w/the rice after all the chicken was inhaled! Thanks!

  32. Michelle says:

    I made this a couple nights ago and loved it. I didn’t plan ahead (shocker) so it didn’t get but 10 minutes to marinate. This worked out fine because my kids like plainish chicken and my husband and i had the sauce for extra flavor on the plate. :-) I made the rice in the rice cooker and it came out perfectly–not sure I’m ever going to want to use plain water again. (Can you imagine how lovely rice pudding would be with this added coconut flavor? That’s next on our dessert menu!) I doubled the chicken so I had enough to make chicken salad sandwiches last night and it was lovely. Thanks, Mel, for giving us the tried and true. Pinterest, sminterest…you are my one-and-only recipe site!

  33. Deb says:

    This was one delish dish and so easy! I usually don’t make recipes with lots of coriander and curry, but man, the spices blended wonderfully well in this recipe. Luckily I had the sweet curry from Penzey’s on hand and it was not overpowering at all. I will be making this one again for sure.

  34. i just bought 4 cans of coconut milk to use in something…this is that something!!!

  35. Sheree says:

    My family loved this – the flavors were so good! I marinated the chicken about 4 hours and found that the flavor was just right without the extra sauce, so we will skip that next time (though I might marinate longer, if I can plan ahead!) The coconut rice was heavenly, and I was so glad to be able to use up the can of coconut milk. Thanks for another keeper recipe!

  36. Mandy Rambo says:

    Just took this off the grill. I love coconut and curry. Your coconut curry shrimp is one of my favorites. Thanks for another great recipe. My husband loves that this one involves no indoor cooking (we cooked the sauce and rice on the burners on our grill), especially since its already 110 out down here in Phoenix!

    Thanks again!

  37. Rosie says:

    Hi Mel, made this tonight for dinner and we thought it was awesome. Love your website and all your yummy recipes.

  38. Laura says:

    Made this tonight. It was great but my sauce got all pasty after boiling for 10 minutes. Any suggestions?

  39. Gina says:

    I have a question about the coconut milk. What is the difference between canned and silk coconut milk in a container. Always have that one in fridge so was wondering if there was a difference. Thanks. Looks awesome and need to make it. :)

    • Mel says:

      Hi Gina – they are completely different products. The coconut milk in a can is much thicker than the coconut milk made for drinking and adds more coconut flavor and richness to dishes so I don’t use them interchangeably. If it’s all you have, though, you could try using it and see how it works out – I just can’t vouch for the results!

  40. Edith Foster says:

    I tried this recipe last night and I didn’t have enough chicken so I used it on salmon and put it on the grill and it was so delicious! My family could not stop saying how good it was. this recipe is a keeper and love this website. Thank you so much for all the delicious recipes. :)

  41. T says:

    Made this tonight using pork loin chops and “drinking” coconut milk. It was amazing! Not sure how much flavor we sacrificed by not using canned coconut milk, but I wouldn’t hesitate to make it again the same way. And the sauce…so divine! Loved it over the rice!

  42. Laurel Anderton says:

    I made this for dinner tonight and it was SO good! Wow- will definitely make it again! Thanks!

  43. Charisse says:

    I don’t usually comment but this meal was soooooo good! My husband and I fought over the last price of chicken! Thank you! This one is a keeper!

  44. Christine says:

    Tried this the day I saw it and it was AMAZING. We FOUGHT over the chicken breasts and I’m officially NEVER making rice another way again. Keep it up, Mel! You’re making the rest of us look like pros!

  45. Deb says:

    I think I like this chicken even better than your Grilled Island Chicken which has been my favorite go-to chicken for a few years now! The flavors are so alive and delicious and the chicken was so tender. Loved this!

  46. Elizabeth says:

    Just had to tell you I made this last night and LOVED it! It was a hit with my husband and 4 little ones too. Is it bad that after I tried it I was kinda hoping my kids wouldn’t like it, so I could eat their servings? No such luck! :) Love your blog, I’ve probably made about 40 of your recipes so far- I’m hooked!

  47. Tiffiny says:

    Mel this was amazing! Quite recently I declared your cocnut curry shrimp my favorite dish on your blog but this dish may have changed my mind. The sauce! Oh the sauce! I’d be lying if I said I didn’t stand at the stove and eat three (maybe four, yikes) spoonfuls of sauce before pouring it over the chicken. Kindly convert this sauce into a soup for me! Haha, just kidding….sort of.
    I’m thinking of switching up the lemon in the coconut curry shrimp to lime since the lime in this dish was so good. I may even try other ways to mesh these two dishes together. Thanks for this amazing recipe!

  48. Mamalala says:

    This was so good. I will definitely make it again. It wasn’t sweet like I thought it would be either.

  49. Alexa says:

    Hi, Mel! I’m planning on making this for the family, but I was wondering how it would bake as opposed to grilling/frying/broiling. Is there anything I would need to change or could I just throw it in the oven?

  50. Logan says:

    A new favorite for sure! Dang…. So good!

  51. Cicily says:

    This sounds amazing! I’ve tried coconut rice before, and I like the flavor, but mine always comes out mushy. Any pointers? I am supposed to shake the can right? Not just use the separated liquid, right? I don’t know what I’m doing wrong, but the few recipes I’ve followed have always come out mushy. I really want to try this though, mushy rice or not.

    • Mel says:

      Hi Cicily – not sure on the mushy factor. Sounds like you might be adding too much liquid overall…that will usually result in mushy, soft rice.

  52. Jo says:

    About baking, which would you recommend – 375 for 25-30 min (depending on thickness) or 425 for 20 min?

    Thanks

    • Mel says:

      Jo – I’d probably go with the 375 temp and just keep an eye on it (or use a thermometer until the chicken registers 165 degrees).

  53. Angela Starcevich says:

    This recipe was a big hit with my family! Definitely a keeper recipe. A perfect accompaniment is mango cucumber salad. Dice mango and seedless cucumber; drizzle with lime juice and sprinkle with cayenne pepper. Delicious!

  54. Deb B says:

    Made this tonight for dinner. Family LOVED IT! Will definately make again, per family request. Will double the sauce next time. The coconut rice was delicious!!

  55. Kelly says:

    Just made this. LOVED IT!! The flavor is fantastic. Mild coconut and lime flavor with all those spices just made the best bbq for a summer afternoon. The rice was a great compliment to the chicken too. Had some grilled asparagus on the side and fell in love.

  56. Anna says:

    Have made this twice now and wow, amazing flavour!! The only change I make is adding finely sliced spring onions (I think you guys call them scallions..?) to the rice just before serving. I doubled the recipe the second time, so there would be leftovers for lunch the next day! Thanks Mel for another sensational recipe.

  57. Kristen Jeffery says:

    This was delicious! We had this with fresh mangoes and grilled pineapple. My husband LOVED it, and so did I. Thanks!

  58. Jamie says:

    Wow! This was great. The neighbor kid who was here for dinner asked me to give the recipe for the chicken to her mom. My husband and I really loved the chicken and rice with the sauce, and the chicken and rice were tasty enough for my kids to eat them plain. Definitely a keeper!

  59. Beth says:

    Mel you have officially put the fun back into cooking for me. Made this for dinner Sarurday night and It was fantastic. Thank you so much for the time you spend sharing your recipes with us. You make it so easy to come up with ideas for dinner and we don’t even have to do the legwork. I don’t know how you do it with your big family. You are simply amazing. i hope your family knows how lucky they are. Thank you again.

  60. [...] Grilled Lime Coconut Chicken with Coconut Rice [...]

  61. [...] last night that was so insanely yummy I can’t convey how savory and filling it was! We had a Grilled Lime Coconut Chicken and Coconut Rice!┬áThe flavors really melded well together and we added a Broccoli stir fry mix to it to finish! [...]

  62. Christine says:

    My family loved this! We felt like we were eating something from a fancy restaurant. I was a little leery of using so much cumin and curry, so I cut back on those a little ~ It was a great combination of flavors. I hadn’t ever used coriander before, & certainly enjoyed discovering its wonderful lemony aroma. The only down side to this meal was we wanted more! ;) I will definitely double the whole recipe next time.

  63. alice tynan says:

    really want to try this recipe ,what vege would you suggest to accompany this dish.regards alice

  64. Katie says:

    ahem…we have a curry convert with this fabulous marinade, just sayin! Note, I did take it down to 1 tsp for a smooth transition into curry hood, and hubby still gave 2 thumbs up.

  65. [...] Grilled Lime Coconut Chicken with Coconut Rice [...]

  66. [...] This recipe was from Mel’s Kitchen Cafe [...]

  67. Katrina says:

    Mel, Thanks for another great recipe! Even being a little congested this was a tasty dish!

  68. Beth Wadsworth says:

    We loved this! I also made it for my freezer club and it is getting rave reviews! Coconut rice freezes great too!

  69. Rebecca Roe Hale says:

    I have made this twice now. The first time my husband was sad that he didn’t get any leftovers to take to work for lunch, so the next time I doubled the recipe. He is happily at work now with some of this great dish tucked away in his lunch bag. Thank you for sharing this recipe! My husband gave it 5 of 5 stars, and that’s very rare with him.

    The first time I made it I did not have any coriander on hand so I made it without and it tasted great. I added the coriander this time, and while it was still awesome, we actually like it better without. I also diced the chicken before marinating it, and I cooked the sauce right with the chicken. We served it in bowls over the rice and ate it with chopsticks.

  70. Mimi says:

    Thanks for another great recipe! This was a family favorite for sure! We love anything with curry and coconut in it. Because we loved it so much, I couldn’t resist sharing on my blog today (www.mimisfitfoods.com). I barely made any changes, but I did include the calorie and nutritional information. Thanks for the yummy eats I always find on your site!

  71. Amy says:

    I made this last night, but substituted halibut for the chicken breast because I am chickened out right now:) It was delicious, I am still thinking about it! I marinated it for only an hour and only used 1 tsp of the curry. So so yummy!!! Thank you, thank you!

  72. Bonnie says:

    We had this tonight and it was so good! I am going to try with fish next. My husband poured the marinade over the chicken on the grill, and I made extra for the side to go over the rice. My little ones ages 7,6,4,and 2 years old, asked me to add this to the rotation.

  73. Bri says:

    Absolutely loved this! We will make it again and again. I used chicken tenderloin instead of breasts, because the breast I have seem too big. To equal 2 pounds I ended up using at least 12 tenderloins, and the marinade was more than sufficient with that many! They turned out fabulous. I also used my rice cooker for the rice, because lets be honest, I adore that thing, and it is mindless. It made it perfect fluffy rice! SO SO YUMMY!

  74. Patricia says:

    Made this tonight and it was a HUGE hit. My family of picky eaters loved it! I also marinadeted some fresh shrimp, which I thought was even better than the chicken. So good.

  75. Nicole says:

    Made this dish tonight, definitely ate far more than I needed too. Substituted the jasmine with brown jasmine and followed this recipe (http://thaifood.about.com/od/vegetarianthairecipes/r/browncoconutrice.htm). I will absolutely make this again, thanks for sharing!

  76. Katie says:

    I am considering turning this into a crock pot meal. Do you think it would fare OK just dumping the chicken and marinade ingredients into a crock pot and cooking it that way? If so, would you still marinade the chicken beforehand? I know chicken tastes way better grilled, but I’m pregnant and the faster/easier my meals are, the more likely I am to make dinner :)

    • Mel says:

      Katie – hmmm, I think it’s definitely worth at try. I’d probably still marinade the chicken first just to help with flavor but I’m sure it could be done either way. Let me know how it turns out!

  77. Courtney says:

    This was absolutely amazing, I made the coconut rice for the family and made minor adjustments to the marinade to make it Paleo so I could enjoy the chicken too. Thank you for this wonderful recipe.

  78. Bethany says:

    Just tried this recipe tonight. OH, MY FREAKING GOSH! I love anything curry and andything coconut. It was amazing! My husband, my 1 1/2 year old, and I inhaled it! I will say this though: The rice wasn’t as sweet and coconutty as I would’ve liked, but it was still tasty and delicious. I added a tablespoon of sugar to the rice, but I would make it 2 Tbs. next time. I do wish you said in the recipe what heat to have the sauce on the stove, as mine burnt on the side of the pan and got so thick that it didn’t really “drizzle” well. Still tasted yummy though, and will definityley make again! Thanks!

  79. Kane says:

    Im cooking this right now!

  80. Praveena says:

    I just made this today, but replaced chicken with fish (seabass fillet) instead and baked it in the oven, overall it was good but i think the flavours go better with chicken.. the sauce though was amazing – couldn’t believe how easy it was to make it!

    Also I should add, i found your blog about a week ago on a google search and since then i have made your french rolls as well as the lion house rolls. So far everything has turned out perfect which says a lot about your recipes and instructions since im a first time baker! Thank you xx

  81. Nicole H. says:

    Wow, this recipe really did make me feel like a rcokstar in the kitchen! We loved it! Probably our family’s new favorite recipe. Thanks!!

  82. Sarah says:

    Made this tonight and loved it!!

  83. Sheila says:

    This was so delicious! And such an easy meal to prepare. Loved the rice– perfect with the tasty lime coconut chicken. I, too, am thankful you told us about Pensky’s Spices. And not to use red curry. I had no idea there was a sweet, yellow curry.

  84. Lisa says:

    Made this last night. SO good, and so different from the typical chicken recipes I make. Adding this to the rotation!

  85. Gail says:

    This turned out great! I used Penzeys hot curry, as that is what I had on hand. (Thus Omittimg the cayenne). The rice was outstanding, I too cooked it up in my rice cooker.
    Another winning recipe from Mel, thanks!

  86. mamalala says:

    Just had to say that this is a very tasty dish. I did some of my own variations with it:
    -Used 1 cup of coconut milk
    -Made it into a traditional curry where I cooked the cut up chicken with veggies. Then poured the sauce over it.
    -I used coconut milk/cartoon fridge one for the coconut rice so it was a bit sweeter.

    Such a great recipe!!! Yum

  87. Sofaia says:

    I know I have said this before, but I have to say it again- Mel, you rock, girlfriend! I was looking for an easy chicken recipe on your website in which I had all the ingredients for (including the Penzy’s Sweet Curry). I am due to give birth in 1 week so I am trying to conserve my energy. This was so easy to make. My hubby doesn’t like rice but loved this one and the chicken especially with the sauce. I grew up eating coconut rice so this was a blast to the past for me. I heated up the leftover rice with a wee bit of sugar and added milk just like a kid. Thank you once again for sharing your love of cooking with us. Your website is my one stop shop for anything yummy!

  88. Elizabeth C says:

    I’ll be honest. I wasn’t sure I was going to like this from the smell of the marinade. It wasn’t a bad smell but a weird smell. I blame McCormick’s yellow curry powder. (I’d rather have a homemade curry mix-but I used what I had). Surprisingly, it doesn’t taste like it smells. The lime really comes through. I didn’t use the sauce this time, as I was afraid it would be too much, but will probably try it next time. All in all, this was quite tasy and will be made again.

  89. Jennifer C says:

    Tried this tonight and it was fantastic! The whole family (including 4 kids) gobbled it all up. We loved the chicken sliced up, with a little rice, some broccoli, a drizzle of the sauce, and a sprinkle of cilantro – perfect combination! It is very similar to Thai chicken satay, but saucier. Definitely going into the rotation! Thanks, Mel!

  90. Ashlee says:

    Since I cook almost exclusively from your site, I had to let you know this was amazing! Like licking the plate, hoard the leftovers good. For those who’ve asked, I made the rice in a cooker, just dumping it in & cooking. I think I need to double it though… Just cuz it was gone so fast! I made it with regular white rice I had, and I used silk coconut milk, and added coconut extract to up the flavor. Amazing!!

  91. Julie says:

    I found this recipe when doing a general search for chicken marinade. I wasn’t looking for anything specific, just something I had all of the ingredients for so I could make that day. I love lime and coconut, so this caught my eye. I had just about everything to make this… All of thd important stuff anyway :) I marinated the chicken for 2-3 hours. The hubs BBQ ‘d it. Ahmaaazing! It was tender and tasty… Just perfect in every way! 3 of my 4 children liked it, too and 4th kid doesn’t really count because she doesn’t even try anything that is brown unless it’s chocolate. Anyway, that was last ween and all week long I have been drooling just thinking about the chicken and rice… Ohmyword, that rice! So we are making it again today and you can bet I will be doubling the recipe just so I can eat this delicious dish every day this week. Thank you do much for sharing!

  92. Donna Jo Smith says:

    I made this last night and it was all I could do to not to lick the pot clean! We don’t have a BBQ grill right now and I was contemplating how best to make the recipe. I ended up doubling the sauce since I had extra chicken. I cut the chicken into cubes (after halving the chicken breast) and after marinating it four hours, just boiling it in the sauce. We served it in a bowl with the rice and now I can’t imagine it any other way. (I guess we are gravy people!) The spices were right on; my husband also is not a big curry person, but it really was perfect. Thanks sharing!

  93. Nicole Peck says:

    This was dinner tonight. Oh wow!! Amazingly good!!! Kids and hubby gobbled it up and said it was delicious. Thank you, thank you, thank you!!!

  94. Talia says:

    This is a fantastic recipe!! I used coconut oil along with the milk but the coconut on the chicken was very subtle, as was the curry powder. The tip about cutting the chicken was great as the organic chicken breast we order from a local farm are HUGE!! Cutting the chicken allowed for a smaller portion and probably helped seal in the marinade. It was extremely flavorful, even though I only marinated the chicken for 2 hours. I did have a problem boiling off the excess marinade, however. Even after stirring it frequently, the sauce broke into spices and oil. The extra sauce wasn’t necessary anyway so no big deal. I added an extra pinch of salt and cayenne to bring some more heat to the dish. Also, I added some lime and the cilantro to the coconut rice as it was cooling to give it more flavor. Next time, I’ll make a coconut beurre blanc with serrano & tomato to accompany the chicken to really bring out the coconut flavor if I don’t feel like doing the rice!

  95. Julia says:

    Love the recipe but always have read you’re not supposed to use the marinate because of the raw chicken?

    • Mel says:

      Hi Julia – some people may be uncomfortable with that, which I understand, but as long as the marinade is boiled for several minutes, it should be fine. An alternative would be to just make an extra batch of the marinade and keep it separate until serving.

  96. Kathy says:

    This recipe is amazing! I’ve made it several times now and each time I get rave reviews from my guests. The only change I have made is omitting the fresh cilantro because I rarely have it on-hand and I keep forgetting to buy it. The ratios of everything else are just perfect, though. Thank you for sharing your recipes!

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