Coconut Lime Grilled Chicken Marinade with Rice
User Reviews
5.0
30 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
6 -4 servings
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Calories
394 kcal
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Course
Main Course
Coconut Lime Grilled Chicken Marinade with Rice
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Our very favorite Coconut Lime Chicken marinade is a winner each time I make it. An easy marinade, ready in minutes, freezes great, and cooks up juicy and tender every time! This easy grilled chicken and rice recipe will become your favorite, too! Bonus - it's Paleo, Gluten-Free, Keto and Whole30!
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Ingredients
Coconut Lime Chicken Marinade
- 2-3 lbs chicken breasts boneless breasts, tenders, thighs or combo
- 1 medium lime zest juice this one too!
- 3-5 medium limes 1 zested and the rest juiced
- 1/4 cup olive oil
- 1 can coconut milk full-fat or light (13.66 ounce can)
- 3-4 cloves garlic chopped or pressed
- 1 - 2 teaspoons ginger fresh, chopped or ¼ teaspoon ground ginger
- 2 teaspoons seasoning salt such as Lawry's
- ½ teaspoon black pepper
- ½ cup cilantro fresh, chopped (or Italian flat leaf parsley)
Cilantro Lime Rice
- 1 cup basmati rice may use other rice, but rinse well first.
- 2 cups water I use filtered
- 1 bay leaf
- 1-2 tablespoons lime juice fresh is best
- 1-2 tablespoons lemon juice fresh is best
- 1-2 tablespoons cilantro fresh, chopped
- 1/2/ - 1 teaspoon kosher salt
- 1 teaspoon granulated sugar optional
Instructions
- Pour coconut milk* into a large measuring bowl. Zest one lime (use half or whole depending on how much citrus flavor you want). Squeeze your limes, fresh is really best, but if you must you'll need about ⅓ of a cup. More limes for a jazzier flavor. (I use 4 or 5)
- Add olive oil, minced garlic, minced ginger, seasoned salt, and pepper. Chop parsley/cilantro and whisk in well. If available, use an immersion blender to mix well, pulse a few times or whisk well and divide evenly between 1-2 freezer ziplock baggies. If freezing in baggies, label before pouring into baggies.
- Add chicken to freezer baggie and pour in marinade. Marinate chicken at least 30 minutes, preferably 60 minutes or longer before grilling. Squeeze air out of ziplock, lay flat in freezer. If frozen, thaw in refrigerator before grilling. Remove from marinade, reserve.
- Grill 6-8 minutes per side over medium-low heat, a minute or two longer if need be for darker meat (thighs). If desired, heat up reserved marinade in a small saucepan over medium heat for 5-10 minutes to kill any bacterial, then use as glaze or sauce over cooked chicken.
- Remove from grill, place on plate and cover with foil allowing to rest for 5-10 minutes before serving. Easily doubled or tripled for multiple freezer meals!
Cilantro Lime Rice
- Bring 2 cups of water to a boil in a medium saucepan (use less water for firmer rice, and more for softer rice). Add rice, oil, bay leaf, and salt, stir, and return to a boil. (I add 1 teaspoon of kosher salt.) Reduce heat to low, cover, and steam for 15-20 minutes.
- Remove from heat, remove the bay leaf and fluff with fork. Stir in lemon, lime juice, optional sugar, cilantro. Taste adding additional salt if desired. Serve immediately.
Equipments used:
Notes
- avocado oil
- parchment paper
- Preheat the oven to 375° F (190° C). If desired, heat a heavy oven-proof skillet (I love my cast iron skillet) with a teaspoon of oil over medium heat. Brown the chicken 1-2 minutes per side, add the marinade, and bake uncovered 15-25 minutes.
- cast iron skillet
- Otherwise, place chicken breasts and marinade in an oven-safe baking dish and bake for 20-30 minutes until chicken reaches 165° F (74° C) internal temperature Larger chicken breasts will take longer, you may want to slice or pound smaller before baking.
- Once leftovers have cooled to room temperature, store them in an airtight container in the fridge for about four days. Then, reheat them on the stove until warmed through or heat them for 30-second intervals in the microwave.
- Before Cooking: Label freezer baggies. Place chicken breasts into a gallon freezer baggie, mix up the marinade, note how much it made, and divide according to the number of meals you are freezing. Squeeze out any air, seal, and freeze for up to 3 months. To cook, thaw overnight in the fridge and follow the recipe.
- Squeeze
- After Grilling: Cool the chicken completely and place in an airtight container for up to 3 months. Thaw overnight in the fridge and use in salads or reheat in the microwave or on the stovetop over medium heat until warmed through.
- Use canned coconut milk, not from a carton. Usually, there is a cap of solid coconut milk that forms; puncture with a spoon, pour liquid into a bowl, and scoop out the solids for the marinade.
- Nutritional information is calculated without the rice, be sure to plug into your nutritional calculator for accurate results. Also note that it includes the marinade, if you are not using the calories will be less.
- Double or triple the batch, make one for tonight, freeze another (with chicken) for another day. Simply remove from freezer the night before and place in fridge, it will be thawed and marinated by grill time!
- Remove the chicken from the marinade and pat dry with paper towels. Preheat a large skillet or grill pan over medium heat and add a few teaspoons of oil (olive oil, coconut oil, butter, or avocado oil all work).
- Add the chicken to the hot pan without crowding (do it in batches if needed) and cook it for 5-6 minutes on each side.
- Remove to a plate, cover with foil and allow to rest 5 minutes before serving.
- If adding sauce is desired, cook the chicken 4-5 minutes per side, then pour in the leftover marinade and cook for 10-15 minutes for a thicker sauce.
- Remove chicken from marinade and pat dry with paper towels, if chicken breasts are not similar thicknesses, place between two sheets of plastic wrap or parchment paper and pound with a meat mallet until similar sizes.
- Preheat the air fryer to 360° F (182° C). It takes around 5-10 minutes.
- Spray the basket of the air fryer with cooking oil (a non-aerosol oil spray). Place the chicken top side down (presentation side) in the basket.
- Close the air fryer and bake for 10 minutes. Flip chicken and cook for another 8-10 minutes, until it appears golden brown (165°F internal temperature). Repeat if you have a second batch. Allow chicken to rest 5 minutes covered with foil before serving.
Nutrition Information
Show Details
Serving
1serving
Calories
394kcal
(20%)
Carbohydrates
7g
(2%)
Protein
34g
(68%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
97mg
(32%)
Sodium
961mg
(40%)
Potassium
762mg
(22%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
159IU
(3%)
Vitamin C
16mg
(18%)
Calcium
39mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6-4 servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 34g | 68% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 961mg | 40% |
| Potassium | 762mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 16mg | 18% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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