There is something truly magical about the harmony of creamy coconut and zesty lime coming together in a single dish. The Coconut Lime Chicken and Rice Recipe is a delightful fusion of tropical flavors and comforting textures that will brighten up any mealtime. Tender chicken breasts marinated in a luscious blend of coconut milk, lime juice, and warm spices are perfectly complemented by fluffy, fragrant coconut lime rice. This recipe is a guaranteed crowd-pleaser that brings warmth and a burst of freshness to your dinner table, all while being surprisingly easy to make.
Ingredients You’ll Need
Gathering simple but carefully chosen ingredients is the first step to crafting this irresistible Coconut Lime Chicken and Rice Recipe. Each element plays a vital role in creating a perfect blend of flavors, textures, and colors that make the dish truly special.
- 4 boneless skinless chicken breasts: The star protein that soaks up the vibrant marinade beautifully for juicy results.
- 1 cup full-fat coconut milk: Adds rich creaminess and tropical depth to both the chicken marinade and rice.
- 1/4 cup fresh lime juice: Brings bright acidity that cuts through the coconut milk for a well-balanced flavor.
- Zest of 2 limes: Intensifies the lime aroma and adds a subtle citrus bite.
- 3 cloves minced garlic: Provides savory pungency that enhances every bite.
- 1 tablespoon soy sauce: Offers a touch of umami and saltiness to the marinade.
- 1 tablespoon honey: Balances the acidity with gentle sweetness and helps caramelize the chicken.
- 1 teaspoon ground cumin: Delivers warm, earthy undertones.
- 1 teaspoon ground coriander: Infuses a mild citrusy spice, complementing the lime perfectly.
- 1/2 teaspoon salt: Perfectly seasons the dish without overpowering it.
- 1/4 teaspoon black pepper: Adds just the right amount of bite and complexity.
- 2 tablespoons olive oil: For searing the chicken to a golden, flavorful crust.
- 1 cup basmati rice: Fragrant and fluffy, it soaks up the coconut lime flavors beautifully.
- 1 1/2 cups water: Used with coconut milk to cook the rice perfectly tender.
- 1/2 cup full-fat coconut milk (for rice): Elevates the rice with a velvety richness.
- 1/2 teaspoon salt (for rice): Enhances the rice’s natural nuttiness.
- Zest of 1 lime (for rice): Adds a fresh backdrop of citrus brightness.
- 2 tablespoons fresh lime juice (for rice): Keeps the rice lively with tangy notes.
- 2 tablespoons chopped fresh cilantro: Offers a fresh, herbal finish to both chicken and rice.
How to Make Coconut Lime Chicken and Rice Recipe
Step 1: Marinate the Chicken
The secret to mouthwatering chicken in this Coconut Lime Chicken and Rice Recipe lies in the marinade. Mix coconut milk, lime juice, lime zest, garlic, soy sauce, honey, cumin, coriander, salt, and pepper in a bowl. Place the chicken breasts into a resealable bag or a dish, pour the marinade over them, and close tightly. Let the chicken soak up all those incredible flavors in the fridge for at least 30 minutes — or up to 4 hours if you have the time. This step infuses the chicken with zingy, creamy, and aromatic notes that make it irresistibly tasty.
Step 2: Cook the Rice
While the chicken marinates, rinse the basmati rice under cold water until it runs clear to remove excess starch for fluffier grains. In a medium saucepan, combine the rice, water, coconut milk, and salt, then bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer gently for 15 to 20 minutes until the rice is tender and all the liquid is absorbed. Remove from heat and allow it to sit covered for 5 minutes to steam. Finally, fluff the rice with a fork and fold in the lime zest, fresh lime juice, and chopped cilantro to make every bite fragrant and refreshing.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat, your kitchen already smelling heavenly from the marinade. Remove the chicken breasts from the marinade, discarding any leftover liquid — this helps avoid sogginess and ensures a beautiful sear. Cook the chicken for 5 to 7 minutes per side until nicely browned and fully cooked through. If the chicken starts to brown too fast, simply lower the heat. The goal is juicy, tender chicken with a lightly caramelized crust that tastes like sunshine on a plate.
Step 4: Serve
Time to bring everything together! Spoon a generous portion of that fluffy coconut lime rice onto each plate and top it with the golden, flavorful chicken breasts. This combination is as pleasing to the eye as it is to the palate—vibrant, fragrant, and inviting. Garnish with freshly chopped cilantro and additional lime zest or wedges if you want an extra burst of citrus brightness right before eating.
How to Serve Coconut Lime Chicken and Rice Recipe
Garnishes
Fresh cilantro and lime zest are classic garnishes that bring that final lift of color, aroma, and zing to this Coconut Lime Chicken and Rice Recipe. You can also add thinly sliced green onions or a sprinkle of toasted coconut flakes for a delightful crunch and extra coconut tea.
Side Dishes
This dish shines on its own but pairs wonderfully with crisp, fresh sides like a light cucumber salad or steamed green beans. You can also serve it alongside some grilled vegetables or a simple mango salsa to elevate the tropical theme even further.
Creative Ways to Present
For a fun dinner party, serve the rice in small coconut shells or banana leaves for an island-inspired presentation. You can also assemble everything in a bowl for a casual, vibrant “rice bowl” style meal — layering the rice, sliced chicken, and garnishes creates a ramen-bowl aesthetic that is both inviting and practical.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Coconut Lime Chicken and Rice Recipe should be stored in airtight containers in the refrigerator to maintain freshness. They will stay delicious for up to 3 days, making great next-day lunches or quick dinners.
Freezing
If you want to freeze the dish, separate the chicken and rice into freezer-safe containers. Both components freeze well and can be stored for up to 2 months. Be sure to cool everything completely before freezing to preserve texture and flavor.
Reheating
Reheat refrigerated portions gently in a microwave or on the stovetop with a splash of water or extra coconut milk to keep the rice moist and the chicken tender. When reheating from frozen, thaw overnight in the fridge for best results and reheat slowly to prevent drying out.
FAQs
Can I use other types of rice in this recipe?
Basmati rice is ideal for this Coconut Lime Chicken and Rice Recipe because of its light, fluffy texture and aromatic qualities. However, jasmine rice or long-grain white rice can be good substitutes if you prefer. Just adjust the cooking time and liquid accordingly.
Is this recipe gluten-free?
Yes, the Coconut Lime Chicken and Rice Recipe is naturally gluten-free, assuming you use gluten-free soy sauce or tamari. It makes a wonderful option for those with gluten sensitivities looking for a flavorful meal.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative and tend to be more forgiving in cooking due to their higher fat content. Just be sure to cook them thoroughly and adjust timing accordingly — they may take a little longer than breasts.
What can I do if I don’t have fresh limes?
Fresh limes provide the best flavor punch for this dish, but bottled lime juice can be used in a pinch. For zest, try a mix of lemon zest or a tiny splash of bottled lime concentrate to maintain the citrus brightness.
How spicy is this dish?
This Coconut Lime Chicken and Rice Recipe is mildly spiced with cumin and coriander but not at all spicy hot. If you like a little heat, consider adding a pinch of chili flakes or fresh diced chili to the marinade or as an optional garnish.
Final Thoughts
This Coconut Lime Chicken and Rice Recipe is truly one of those dishes that delivers on both flavor and comfort, with a little tropical sunshine in every bite. It’s straightforward enough for a weeknight dinner yet special enough to impress guests around your table. I can’t wait for you to try it and make this lively, creamy, and zesty meal a new favorite in your kitchen!
Print
Coconut Lime Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Tropical/Asian-inspired)
Description
This Coconut Lime Chicken and Rice recipe combines tender boneless chicken breasts marinated in a flavorful blend of coconut milk, lime juice, and spices, served atop fragrant coconut lime-infused basmati rice. The juicy, golden-brown chicken pairs perfectly with the creamy, aromatic rice for a tropical and satisfying meal that’s easy to prepare in under an hour.
Ingredients
For the Chicken Marinade:
- 4 boneless skinless chicken breasts
- 1 cup full-fat coconut milk
- 1/4 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking:
- 2 tablespoons olive oil
For the Rice:
- 1 cup basmati rice
- 1 1/2 cups water
- 1/2 cup full-fat coconut milk
- 1/2 teaspoon salt
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
For Garnish:
- Fresh cilantro, chopped
- Additional lime zest
- Lime wedges (optional)
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 shallow dish and pour the marinade over them, making sure each piece is well coated. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor infusion.
- Cook the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, mix rice, water, coconut milk, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and all liquid is absorbed. Remove from heat, keep covered for an additional 5 minutes, then fluff with a fork. Stir in the lime zest, lime juice, and chopped cilantro for a fresh, aromatic flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Remove chicken breasts from marinade (discard marinade) and cook for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). If browning too fast, lower heat to medium to ensure even cooking without burning.
- Serve: Plate the coconut lime rice and place the cooked chicken breasts on top. Garnish with additional lime zest, fresh cilantro, and lime wedges if desired to enhance the citrusy, fresh flavors.
Notes
- Marinating the chicken longer, up to 4 hours, will intensify the lime and coconut flavors.
- Be sure to rinse basmati rice well to prevent it from becoming sticky.
- Use a meat thermometer to ensure chicken is fully cooked for safety.
- For a spicier kick, add a pinch of chili flakes to the marinade or garnish.
- Leftover rice can be refrigerated up to 3 days and reheated with a splash of water.
