Description

This Coconut Lime Chicken with Rice recipe combines tender chicken breasts or thighs marinated in a zesty coconut lime sauce, cooked to golden perfection in a skillet. Served over fluffy jasmine or basmati rice and garnished with fresh cilantro and lime wedges, this dish is a creamy, tangy, and aromatic meal perfect for a quick weeknight dinner or a delightful weekend treat.

Ingredients

Scale

Chicken and Marinade

4 chicken breasts or thighs
1 can (13.5 oz) coconut milk
2 tablespoons lime juice
1 tablespoon lime zest
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon minced ginger (optional)
Salt and pepper, to taste

Cooking

1 tablespoon olive oil

Rice and Garnish

1 cup jasmine or basmati rice
Fresh cilantro, for garnish
Lime wedges, for serving

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Instructions

Marinate the Chicken: In a medium bowl, whisk together the coconut milk, lime juice, lime zest, minced garlic, soy sauce, optional ginger, salt, and pepper. Add the chicken breasts or thighs to this marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse, or refrigerate overnight for best results.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade, reserving the marinade for later use. Place the chicken in the skillet and cook for 5 to 7 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and keep warm.
Prepare the Rice: While the chicken cooks, cook 1 cup of jasmine or basmati rice according to the package instructions. Once cooked, fluff the rice with a fork to keep it light and airy.
Make the Sauce: Using the same skillet where the chicken was cooked, pour in the reserved marinade. Bring it to a simmer over medium heat and cook for about 5 minutes, stirring occasionally, until the sauce slightly thickens and flavors concentrate.
Assemble and Serve: Plate a bed of fluffy rice and place the cooked chicken on top. Drizzle the warm coconut lime sauce over the chicken and rice. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra burst of citrus freshness.

Notes

For added spice, consider adding a pinch of red pepper flakes to the marinade.
If you prefer a thicker sauce, you can simmer it longer or add a teaspoon of cornstarch slurry to thicken.
Use chicken thighs for juicier meat or breasts for leaner cuts.
Ginger is optional but adds a nice warm note to the marinade.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.