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Coconut Lime Chicken and Rice

Zesty Coconut Lime Chicken and Rice for Bright Weeknight Dinner

Coconut Lime Chicken and Rice is a quick and satisfying dish that bursts with tropical flavors, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Marination Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Thighs Juicy thighs stay tender and absorb the coconut-lime marinade beautifully.
  • 1 cup Coconut Milk Adds a creamy richness that complements the zesty lime.
  • 1/4 cup Fresh Lime Juice Zesty acidity brightens the dish and enhances the flavors.
  • 3 cloves Garlic Fresh minced garlic brings an aromatic kick and depth to the marinade.
  • 1 tablespoon Grated Ginger Adds warmth and a hint of spice for an extra layer of flavor.
  • 2 tablespoons Soy Sauce Balances the sweetness with umami; opt for low-sodium if desired.
  • 1 tablespoon Honey Provides a touch of sweetness that marries well with the otherwise tangy notes.
For the Rice
  • 1 cup Basmati Rice Fluffy and fragrant, it serves as the perfect backdrop for your tropical chicken.
  • 2 cups Chicken Broth Use instead of water for cooking the rice to intensify the flavor.
  • 3 tablespoons Scallions Chopped scallions are great as a fresh garnish, adding a crisp texture and flavor contrast.
  • 1 teaspoon Salt Enhances all the flavors; adjust to taste based on broth saltiness.
Optional Toppings
  • 1/4 cup Cilantro Fresh cilantro adds a herbal note that brightens the dish further.
  • 2 pieces Lime Wedges Serve with wedges for an extra zing, giving diners the choice to add more zest!

Equipment

  • Oven
  • Mixing Bowl
  • saucepan
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) while you gather your ingredients. Rinse the boneless chicken thighs under cold water and pat them dry with paper towels. In a large mixing bowl, combine coconut milk, fresh lime juice, minced garlic, grated ginger, soy sauce, and honey.
  2. Place the chicken thighs into the bowl of marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 20 minutes at room temperature.
  3. In a medium saucepan, add one cup of basmati rice and two cups of chicken broth for added flavor. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Cook for about 15 minutes, or until the rice is fluffy and the liquid is fully absorbed.
  4. Transfer the marinated chicken thighs to a baking dish, pouring any remaining marinade over the top. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  5. After the chicken is done, fluff the basmati rice with a fork, incorporating any flavorful broth. Serve the coconut lime chicken atop the fluffy rice, garnishing with chopped scallions and fresh cilantro for an extra burst of flavor.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Marinate the chicken for 1-2 hours if you have time for maximum flavor. Adjust the broth based on the rice type for best results. Leftovers can be transformed into a delicious wrap with fresh greens.

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