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Juicy Coconut Lime Chicken and Rice

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A bright, comforting tropical-inspired chicken and rice dish featuring creamy coconut milk and zesty lime juice, perfect for quick weeknight dinners or impressing guests with minimal effort.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700g)
  • 1 (13.5 oz / 400 ml) can of full-fat coconut milk
  • 2 fresh limes, juiced and zested
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon coconut oil or olive oil
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon ground cumin
  • Salt & freshly ground black pepper, to taste
  • Fresh cilantro or parsley, chopped (for garnish)
  • 1 ½ cups jasmine rice (about 280g)
  • 2 cups water or low-sodium chicken broth (480ml)
  • Pinch of salt

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and ground cumin. Set aside.
  2. Rinse jasmine rice under cold water until water runs clear. Combine rice, water or broth, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam with lid on for 10 minutes. Fluff with a fork before serving.
  3. In a bowl, whisk together coconut milk, lime juice, lime zest, brown sugar, minced garlic, and grated ginger until smooth and fragrant. Optionally blend with an immersion blender for extra smoothness.
  4. Heat coconut oil in a skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-7 minutes until skin is golden and crispy. Flip and cook the other side for 3-4 minutes. Remove chicken and set aside.
  5. Lower heat to medium, pour the coconut-lime sauce into the skillet. Bring to a gentle simmer and scrape up browned bits. Return chicken to pan, skin-side up. Cover and simmer for 20-25 minutes until chicken is cooked through (165°F/74°C) and tender. Sauce will thicken slightly.
  6. Taste sauce and adjust seasoning with salt, pepper, or more lime juice if desired. Sprinkle chopped cilantro or parsley on top.
  7. Serve chicken thighs over a bed of fluffy jasmine rice and drizzle with coconut lime sauce. Serve immediately.

Notes

Pat chicken dry before searing for crispy skin. Use fresh lime juice and zest for best flavor. If sauce thickens too much, add a splash of water or broth. For crispier skin, finish under broiler 1-2 minutes watching carefully. Sauce can be doubled for extra serving or drizzling. Leftovers keep well refrigerated for 3 days or frozen separately for up to 2 months.

Nutrition

Keywords: coconut lime chicken, chicken and rice, tropical chicken recipe, easy dinner, weeknight meal, coconut milk chicken, lime chicken, comfort food, gluten-free, dairy-free

Find it online: https://cooltastes.com/juicy-coconut-lime-chicken-and-rice-recipe-easy-perfect-dinner/