Coconut Lime Grilled Chicken Marinade with Rice
User Reviews
5
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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
Description
Coconut Lime Grilled Chicken features chicken marinated in a mixture of coconut milk, lime zest and juice, olive oil, garlic, ginger, fresh cilantro (or parsley), seasoning salt, and black pepper. This marinade tenderizes and imparts vibrant tropical and citrus flavors. Preparation allows marinating from 30 minutes up to 24 hours, enhancing taste and juiciness.
Chicken is cooked by grilling over medium heat until it reaches 165°F, or alternatively baked in an oven-safe dish or cast iron skillet with the marinade for a moist finish. An air fryer option cooks the chicken to a golden brown with a tender interior. The accompanying cilantro lime rice is prepared by cooking rinsed basmati rice with water, bay leaf, lime and lemon juice, fresh cilantro, salt, and optional sugar for balance. This side adds a fragrant, zesty contrast to the chicken.
The dish works well as a complete lunch or dinner. The chicken's rich coconut and lime notes pair naturally with the herbaceous rice, creating a pleasing balance. Leftovers can be refrigerated or frozen; chicken can be reheated gently or served cold in salads. Label bags clearly when freezing marinated chicken for later use.
Before cooking, pat chicken dry after marinating for better browning. For a thicker sauce, reserve some marinade and simmer after cooking the chicken. Use canned coconut milk rather than carton for consistent richness. Adjust seasoning and cooking times based on chicken cuts and thickness for best results.
Ingredients
Coconut Lime Chicken Marinade
- 2-3 lbs chicken breast boneless breasts, tenders, thighs or combo
- 1 medium lime zest juice this one too!
- 3-5 medium lime 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.
Notes
- Canned coconut milk is recommended over carton for marinade richness.
- Pat chicken dry after marinating for better browning and crust formation.
- Marinade chicken for at least 30 minutes; longer marination enhances flavor.
- Chicken can be grilled, baked, or air-fried; cooking times vary with cut thickness.
- Reserve marinade before cooking if you want to make a sauce by simmering it after cooking.
- Leftover cooked chicken stores well refrigerated for 4 days or frozen up to 3 months; thaw overnight before reheating.
- Prepare cilantro lime rice with rinsed basmati, fresh herbs, and citrus juices for best flavor.
- Label freezer bags with marinade amount and date when freezing marinated chicken.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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