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Coconut lime chicken thighs with rice, creamy sauce, cilantro, mint, and lime garnish

Coconut Lime Grilled Chicken and Rice with Coconut Marinade

Coconut lime chicken features tender grilled chicken thighs with a creamy, fresh, and savory coconut lime sauce served over rice. This flavorful meal is a great choice for an easy weeknight dinner with bright tropical appeal.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai-Inspired
Calories: 366
Ingredients Method Notes

Ingredients
  

Sauce
  • juice and zest of 2-3 limes (about 1/4 cup)
  • 2 tablespoons fish sauce
  • 1/4 cup full fat coconut milk (solid / creamy portion in a can)
  • 1 tablespoon brown sugar
  • 1 tablespoon lemongrass paste (or fresh grated lemongrass)
  • half a jalapeño pepper, ribs and seeds removed
  • 1 clove garlic
  • small bundle of fresh cilantro
  • small bundle of fresh mint
Chicken
  • 1 lb. boneless skinless chicken thighs
Serving
  • 1 1/2 cups rice, uncooked

Method
 

Preparation
  1. Add all sauce ingredients to a food processor and blend until the mixture is smooth.
  2. Coat the chicken with about half of the prepared sauce and let it marinate for 30 minutes.
Cooking
  1. Prepare a grill or grill pan over medium-high heat. Cook the chicken on both sides until browned and fully cooked, about 4 minutes per side.
  2. Remove the chicken from the heat and allow it to rest for a few minutes.
Serving
  1. Serve the grilled chicken with rice and vegetables, then drizzle with the reserved sauce.

Notes

The texture of the sauce depends on the coconut milk used. The thicker portion from the can creates a creamier sauce, but the recipe remains flavorful with different consistencies. For a vegetarian or vegan variation, replace the fish sauce with 1-2 tablespoons soy sauce and serve with pan-fried tofu.