Grilled Lime Coconut Chicken with Coconut Rice
The lightly sweet, uncomplicated rice is the perfect bed for the tender, high-intensity-flavor chicken in this grilled lime coconut chicken with coconut rice dish.
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.
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.
What To Serve With This:
Grilled 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
Ingredients
Chicken and Marinade/Sauce:
- 3 tablespoons oil
- Zest and juice of 1 lime
- 1 teaspoon ground cumin
- 1 ½ teaspoons ground coriander
- 2 tablespoons low-sodium soy sauce
- 1 ½ teaspoons salt
- 2 tablespoons sugar
- 2 teaspoons curry powder
- ½ cup canned coconut milk, light or regular
- pinch cayenne pepper
- 2 pounds boneless skinless chicken breasts (see note)
- ¼ 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
- ½ teaspoon salt
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Recommended Products
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)
157 Comments on “Grilled Lime Coconut Chicken with Coconut Rice”
I make this recipe all the time and my family loves it!
My family loves this meal. I use chicken thighs (the frozen ones from Costco). Even though I generally prefer breasts, we all agree that this particular meal tastes better with thighs. I often cook it on “convection roast” on 450 and think it tastes as good as when it’s grilled, but it’s easier.
I serve with roasted broccoli and pineapple. This is a great meal to serve to guests or to bring to someone.
This has been a staple in our house since 2016/2017. It’s a super delicious and forgiving recipe. I think the coconut rice might be my husband’s favorite thing in the world (I also think it’s ridiculously good), make sure not to skip out on it!
I’ve actually only grilled it once; I use drumsticks since I like dark meat and bake it, fat side down for 15 mins, then 30ish mins on the other side at 400*.
Thank you for this recipe!
Both kids gave it a thumbs up The first time I made it. Tonight I made it in the instant pot. I dumped all the marinade and chicken into the instant pot and cooked it on high pressure for 10 minutes. I used chicken thighs. The sauce was not creamy after cooking, which I expected, so I added the rest of the can of coconut milk. Amazing!
This recipe is truly delicious! We wish we had doubled the recipe because we all wanted seconds. Definitely making again!
This recipe is INCREDIBLE! I have made it for years and it’s truly amazing! Easy to make and so full of flavor. I only make recipes that I feel I would want to order at a restaurant and this is definitely one of them!! I was wondering if I can be made in an instant pot and if so, what are the directions?:)
I have been making these as rice bowls with boneless/skinless chicken thighs and roasted veggies and it’s absolutely amazing.
I know this is 7 years old, but thought I’d let you know in the “What to serve with this” the sweet potato skewers links to your 1-hour bread sticks. Thanks for all your hard work organizing this blog!! <3
Thanks, Kris – I’ll get that fixed!
I always struggle with the salt Is it supposed to be 1.5 tsp or 0.5 tsp or 1 tsp?
Whoa. This was absolutely delicious!! There is so much flavor packed in the sauce. This is definitely a staple as a new favorite dish.
This is my favorite recipe! Every birthday or mother’s day, it is my request. I usually double it, and last time I got lazy and dumped the whole can of coconut milk in the marinade (instead of measuring 1 cup for a double recipe). Still amazing (and I had extra sauce).
We had salad tonight and I cut up the leftover chicken to put on top, added peanuts and cilantro, and poured the remaining sauce (chilled) over it as a dressing. So good!
Is there a way to do this without the sugar?
This was soooooo good. So potently flavorful. I couldn’t believe how delicious it was. The rice was terrific too, and I agree completely with you, Mel, about using up the coconut milk can. A new (to me) favorite!! This AM, I wanted to marinate chicken to grill tonight, but every recipe I looked at called for lemon, which I didn’t have. When I found this receipt (I did have a lime), I thought “perfect.” I was right! Thanks, Mel!
soooooooooooooooooooooo good thanks Mel for the respie
So yummy! I quadrupled the recipe to feed a crowd, and did a chicken thigh & breast mix. The rice is amazing. Paired with a Thai peanutty cabbage salad it was delicious!
I used this recipe to make a variation on Hawaiian Haystacks and it turned out great! I made the rice and mixed in fresh chopped cilantro. Instead of grilling the chicken, I simmered it in the sauce on the stovetop until it was soft enough to shred. Topped the rice and chicken with chopped mango, bell peppers, toasted slivered almonds and raisins. Sprinkle Tajin seasoning on top!
That sounds amazing!
Mel, I made this with boneless chicken thighs and it was AMAZING!!! My son asked if I would make it for his birthday dinner. That is when I know it is a winner! Thank you for another great recipe!!
So happy to hear that, Laurel!
This was so so good. Like really really yummy. I had a bit of trouble getting my rice cooked properly in my rice cooker so I think I’d just use the stove next time. But there will be a next time. Thanks!
The sauce tastes absolutely amazing! A must-try recipe with unique yet exquisite flavor!
Can we use almond milk by itself or do we add some acidity to that as well?
Do you mean using almond milk in place of the coconut milk?
This is such a delicious recipe! The family goes crazy over this. It’s definitely better if it’s grilled, but some days I make it in the pan and it’s still great. And you MUST make coconut rice with this. If you don’t, you don’t get the whole effect.
Holy moly this is delicious! Just ate this with your recent recipe of thick and creamy lentil soup with lemon. The soup spooned over this rice with some chicken. . . No words. Will make many times again!
Oh yum! What a combo!
I have made this recipe countless times. The whole family loves this meal. Always in our meal rotation.
My kids love this and so do the adults! Amazing!!
Love this one, have made it probably once a week this summer. Even my husband loves it, and he usually hates anything with coconut, lime or curry. Don’t skip on making the coconut rice!
We LOVE this chicken. A crowd-pleaser for sure. When I’m mixing up the marinade, it makes me so excited to eat it later!! The combo of the coconut, lime, curry & cilantro is heavenly.
I’ve made this recipe several times for special occasions. It never fails to impress. Incredibly tasty. It takes some prep (leaving the chicken to marinade) but aside from that it’s such an easy recipe to make, and so impressive to serve. YUM! Thanks, Mel!!
We have made this a dozen times or more and keep coming back to it. Always a crowd favorite!
This is one of my favorite recipes from your site. I have made it for people who don’t like coconut milk as well as people who don’t like curry and this recipe has won them all over!
It’s one of my favorite recipes, too!
Can you cook the rice in a rice cooker?
Could definitely try – I don’t have a rice cooker so I haven’t tried it that way.
Very late in replying, but for future people that are curious, I always make the rice in my rice cooker and have only had a problem when the coconut milk is very thick. Make sure to thin it a bit if using the really creamy kind and you’ll be just fine.
This is one of my favorite recipes of yours. I did it last night in the instant pot and it worked great. I did it like your coconut curry chicken recipe. Cut it up in small pieces and still marinated it. Cooked for 6 minutes although would only do 4 next time. I scooped the chicken out and then did sauté mode and added a corn starch slurry to thicken sauce. It was awesome!! And perfect for weather when grilling isn’t an option. Eating leftovers now! So yummy!!
Yum!
Hi Renee! Would you mind sharing the steps to cooking it in the instant pot? I also like how you cut it in pieces, great idea!
Where do you buy your curry powder? I usually use McCormick or Thai paste but I am looking for a good curry powder. This recipe sounds amazing. I can’t wait to try it. It reminds me of a good Thai dish. Thanks for your awesome blog.
I love the Sweet curry powder from penzey’s spices.