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
Scale
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.
