Coconut Lime Grilled Chicken and Rice

Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings

Description

This Coconut Lime Grilled Chicken is juicy, tangy, and packed with tropical flavor. Marinated in a blend of coconut milk, lime juice, garlic, ginger, and fresh herbs, then grilled until lightly charred and tender, it’s a vibrant summer-ready dish. Served over warm, fluffy rice and topped with fresh garnishes, it’s simple, colorful, and satisfying.

Ingredients

For the Coconut Lime Chicken Marinade:

• 1 1/2 lbs boneless, skinless chicken thighs or breasts
• 1 (13.5 oz) can full-fat coconut milk
• 1 tablespoon olive oil
• Juice and zest of 2 limes
• 3 cloves garlic, minced
• 1 tablespoon fresh grated ginger (or 1 teaspoon ground)
• 1 tablespoon honey or maple syrup
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh cilantro or basil

For Serving:

• Cooked jasmine or basmati rice
• Lime wedges
• Extra chopped herbs for garnish
• Optional: sliced avocado, mango salsa, or grilled veggies

Instructions

Marinate the chicken: In a large bowl or zip-top bag, whisk together the coconut milk, olive oil, lime juice and zest, garlic, ginger, honey, cumin, red pepper flakes (if using), salt, pepper, and fresh herbs. Add the chicken and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 4–6 hours for deeper flavor.

Grill the chicken: Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing the excess to drip off. Grill for 5–6 minutes per side, or until the chicken is nicely charred and fully cooked (internal temperature should reach 165°F). Let rest for a few minutes before slicing.

Assemble and serve: Serve the grilled chicken over warm jasmine or basmati rice. Garnish with fresh herbs, lime wedges, and any optional toppings such as avocado slices, mango salsa, or grilled vegetables for added color and texture.

Notes

• For extra coconut flavor, cook your rice using half coconut milk and half water.
• Want more heat? Add a teaspoon of chili paste or more red pepper flakes to the marinade.
• Great for meal prep—the grilled chicken and rice reheat well and can be portioned ahead for the week.

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