Description
Coconut Lime Chicken with Rice is a flavorful and creamy one-pan dish featuring tender chicken marinated in a zesty coconut lime sauce, pan-seared to golden perfection, and served over fluffy jasmine or basmati rice. Enhanced with garlic, ginger, and soy sauce, this recipe delivers a tropical flair perfect for an easy weeknight dinner or a special occasion.
Ingredients
Scale
For the 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
- 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, minced garlic, soy sauce, minced ginger (if using), salt, and pepper. Add the chicken breasts or thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook the Chicken: Heat one tablespoon of olive oil in a large skillet over medium heat. Remove the chicken from the marinade, shaking off excess, and set the marinade aside. Cook the chicken for 5 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F, indicating it is fully cooked. Transfer the cooked chicken to a plate and set aside.
- Prepare the Rice: While the chicken is cooking, prepare the jasmine or basmati rice according to package instructions, typically simmering in water until tender. Once cooked, fluff the rice gently with a fork and keep warm.
- Make the Sauce: Using the same skillet that cooked the chicken, pour in the reserved marinade. Bring it to a gentle simmer over medium heat. Stir occasionally and cook for about 5 minutes or until the sauce slightly thickens and flavors concentrate.
- Assemble and Serve: Arrange the cooked chicken over a bed of the fluffy rice on serving plates. Drizzle the warm coconut lime sauce on top of the chicken. Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- For even more vibrant flavor, marinate chicken overnight.
- You can substitute chicken thighs for breasts for juicier meat.
- Adjust soy sauce and salt to taste, especially if using low-sodium soy sauce.
- Ginger is optional but adds a lovely aromatic warmth.
- Use jasmine rice for a more fragrant experience or basmati for a nuttier flavor.
- Leftover sauce can be refrigerated for up to 3 days and used as a flavorful topping for grilled vegetables or seafood.
