Easy Coconut Lime Grilled Chicken and Rice
Bright, herb-packed, and richly sauced—this grilled chicken and rice bowl brings together juicy marinated chicken, fresh mint and cilantro, and a tangy coconut-lime drizzle you’ll want to put on everything.
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Servings: 4
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Ingredients
Coconut Lime Sauce
(A great moment to get the rice cooking.) 3. Grill the Chicken Heat a grill or grill pan to medium-high. Cook the chicken for about 4 minutes on each side, or until nicely charred and cooked through. Let it rest briefly before slicing. 4. Assemble the Bowls Serve the grilled chicken over rice, add any vegetables you like, and spoon the remaining sauce generously over the top. Notes
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juice and zest of 2–3 limes (about 1/4 cup)
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2 tablespoons fish sauce
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1/4 cup full-fat coconut milk (use the thick, solid portion from the can for extra creaminess)
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1 tablespoon brown sugar
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1 tablespoon lemongrass paste (or finely grated fresh lemongrass)
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1/2 jalapeño pepper, ribs and seeds removed
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1 clove garlic
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small bundle of fresh cilantro
- small bundle of fresh mint
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1 lb. boneless skinless chicken thighs
- 1 1/2 cups uncooked rice
Instructions
1. Make the Sauce Blend all sauce ingredients in a food processor until the mixture becomes smooth and creamy. 2. Marinate the Chicken Coat the chicken with about half of the sauce and let it rest for 30 minutes.(A great moment to get the rice cooking.) 3. Grill the Chicken Heat a grill or grill pan to medium-high. Cook the chicken for about 4 minutes on each side, or until nicely charred and cooked through. Let it rest briefly before slicing. 4. Assemble the Bowls Serve the grilled chicken over rice, add any vegetables you like, and spoon the remaining sauce generously over the top. Notes
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Sauce Texture:
Different coconut milk brands (and even different cans) range from very thin to very thick. The sauce will taste great either way, but if you prefer it richer, add a bit more of the solid coconut cream from the can. -
Vegetarian / Vegan Option:
Swap the fish sauce for 1–2 tablespoons of soy sauce and pair the sauce with pan-seared tofu instead of chicken.