Description
This Coconut Lime Chicken with Rice recipe features tender chicken breasts or thighs marinated in a fragrant blend of coconut milk, lime, garlic, and ginger, then pan-seared to a golden finish. Served over fluffy jasmine or basmati rice and topped with a luscious coconut lime sauce, this dish offers a vibrant and creamy tropical flavor perfect for a comforting yet exotic meal.
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
For Cooking
- 1 tablespoon olive oil
For Serving and Garnish
- 1 cup jasmine or basmati rice
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the coconut milk, lime juice, lime zest, garlic, soy sauce, ginger (if using), salt, and pepper. Add the chicken pieces, coating them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes or up to overnight to allow the flavors to penetrate the meat.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Remove the chicken from the marinade, reserving the marinade for later use. Cook the chicken in the hot skillet for 5–7 minutes on each side, or until it turns golden brown and is cooked through (internal temperature should reach 165°F or 74°C). Transfer the cooked chicken to a plate and keep warm.
- Prepare the Rice: While the chicken is cooking, prepare the jasmine or basmati rice according to package instructions. Once cooked, fluff the rice gently with a fork and keep warm.
- Make the Sauce: Pour the reserved marinade into the same skillet used for cooking the chicken. Bring it to a gentle simmer over medium heat, stirring occasionally. Let the sauce cook for about 5 minutes until it thickens slightly and the flavors meld together.
- Assemble and Serve: Plate a serving of the cooked rice, then top with a piece of pan-seared chicken. 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.
Notes
- For a spicier version, add a pinch of chili flakes to the marinade or sauce.
- Use chicken thighs for juicier meat; breasts work well if you prefer leaner cuts.
- Marinating overnight intensifies the flavors and tenderizes the chicken further.
- If you prefer a thicker sauce, you can reduce it for longer or add a small slurry of cornstarch mixed with water to thicken quickly.
- Serve with steamed vegetables or a fresh salad for a complete meal.
