Description
This Coconut Lime Chicken and Rice recipe combines tender, juicy chicken breasts marinated in a flavorful mixture of coconut milk, lime juice, and aromatic spices. Paired with fragrant basmati rice cooked in coconut milk and brightened with fresh lime and cilantro, this dish offers a perfect balance of creamy, tangy, and savory flavors, making it a delicious and satisfying meal for any occasion.
Ingredients
Scale
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
Cooking
- 2 tablespoons olive oil
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
Garnish
- Fresh cilantro, chopped
- Additional lime zest and lime wedges (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the 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, pour the marinade over them ensuring each piece is well coated. Seal or cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor infusion.
- Cook the Rice: Rinse the basmati rice under cold water until clear. In a medium saucepan, combine the rice, water, coconut milk, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and all liquid is absorbed. Remove from heat and let it rest covered for 5 minutes. Fluff the rice with a fork and stir in lime zest, lime juice, and chopped cilantro for a fresh, vibrant 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, or until golden brown and cooked through with an internal temperature of 165°F (74°C). Reduce heat to medium if chicken browns too quickly to ensure even cooking.
- Serve: Arrange the coconut lime rice on plates and top with the cooked chicken breasts. Garnish with additional lime zest, fresh cilantro, and lime wedges if desired for an extra burst of citrus and color.
Notes
- Marinating the chicken for longer (up to 4 hours) enhances the flavor and tenderness.
- Use full-fat coconut milk for a richer, creamier sauce and rice texture.
- Adjust the amount of honey if a sweeter marinade is preferred.
- Check the internal temperature of the chicken to ensure it is fully cooked and safe to eat.
- For a spicier variation, add a pinch of cayenne pepper or red chili flakes to the marinade.
