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Coconut Lime Grilled Chicken and Rice

Zesty Coconut Lime Grilled Chicken and Rice Bowls You’ll Love

Delicious Coconut Lime Grilled Chicken and Rice providing a refreshing tropical flavor for dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Marination Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 can Coconut Milk Use full-fat canned coconut milk for best results.
  • 1/4 cup Lime Juice Adds tanginess; substitute with lemon juice for a different taste.
  • 2 tablespoons Fish Sauce Enhances umami flavor; can replace with soy sauce for vegetarian.
  • 3 cloves Garlic Use fresh minced garlic for optimal flavor.
For the Chicken
  • 1 pound Chicken Thighs Substitute with boneless chicken breasts or tofu for a vegetarian option.
For the Rice Bowl
  • 1 cup Rice Use jasmine rice for fragrance or brown rice for added nutrients.
For the Coconut Lime Sauce
  • 1/2 cup Remaining Coconut Milk Adjust thickness by adding more solid coconut milk if needed.
  • 2 tablespoons Additional Lime Juice Enhances tanginess for extra flavor.
Garnish
  • 1/4 cup Fresh Mint Adds freshness and herbaceous notes.
  • 1/4 cup Cilantro Can substitute with basil for those who dislike cilantro.

Equipment

  • Grill
  • pot
  • Large bowl
  • Small bowl

Method
 

Marinate the Chicken
  1. In a large bowl, whisk together the coconut milk, lime juice, fish sauce, and minced garlic. Add chicken thighs to coat thoroughly. Cover and refrigerate for at least 30 minutes.
Prepare the Rice
  1. Cook the rice according to package instructions. Rinse rice under cold water until clear, then combine with water in a pot. Bring to a boil, reduce to simmer, cover, and cook for 15-20 minutes until tender. Fluff with a fork.
Grill the Chicken
  1. Preheat grill to medium-high heat (around 400°F). Remove chicken from marinade, letting excess drip off. Grill chicken thighs for 6-7 minutes on each side until they reach 165°F. Let rest for a few minutes.
Make the Coconut Lime Sauce
  1. In a small bowl, mix remaining coconut milk with additional lime juice and zest. Adjust the thickness with more solid coconut milk if needed. Customize saltiness and tanginess to taste.
Assemble the Bowls
  1. Scoop a generous portion of rice into each bowl, place sliced chicken on top, drizzle with coconut lime sauce, and garnish with fresh mint and cilantro.

Nutrition

Serving: 1bowlCalories: 640kcalCarbohydrates: 55gProtein: 34gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 140mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

For best results, marinate the chicken overnight and ensure consistent heat while grilling. Experiment with different rice types for variety.

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