Description
Coconut lime chicken with rice brings tropical flavors dancing right to your dinner table, making weeknight meals feel like a mini vacation. Zesty lime and creamy coconut create a simple yet satisfying combination that turns ordinary chicken into something special.
Ingredients
Scale
Proteins:
- 3 chicken
Starches:
- 2 cups water or chicken broth
Seasonings and Liquids:
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 3 garlic cloves
- 1 small yellow onion
- 1 teaspoon grated fresh ginger
- 1 can (13.5 ounces) full-fat coconut milk
- Zest of 1 lime
- Juice of 2 limes
- 1 tablespoon soy sauce
- 1 teaspoon honey
- ¼ teaspoon red chili flakes
- Fresh cilantro or parsley
- ½ teaspoon salt
- 1 teaspoon lime zest
Instructions
- Pat 3 chicken thighs completely dry using paper towels to help create a perfect golden sear.
- Sprinkle 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and ½ teaspoon paprika evenly over both sides of the chicken.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Carefully place seasoned chicken into hot skillet and sear for 4-5 minutes per side until deep golden brown.
- Remove browned chicken from skillet and transfer to a clean plate.
- Reduce heat to medium and add finely chopped yellow onion to the same skillet.
- Saute onion for 2-3 minutes until soft and translucent.
- Add 3 minced garlic cloves and 1 teaspoon grated fresh ginger, stirring constantly for 30-45 seconds.
- Pour in 1 can of full-fat coconut milk, stirring to combine with aromatics.
- Add zest of 1 lime, juice of 2 limes, 1 tablespoon soy sauce, 1 teaspoon honey, and ¼ teaspoon red chili flakes.
- Let sauce simmer for 3-4 minutes to develop deep flavors.
- Return chicken to skillet, spooning sauce over each piece.
- Cover and simmer on low heat for 10-12 minutes until chicken reaches 165°F internal temperature.
- Rinse 2 cups rice in cold water until liquid runs clear.
- Bring 2 cups water or chicken broth to boil in a separate saucepan.
- Add rice and ½ teaspoon salt, stir once, then reduce heat to low.
- Cover and cook rice for 15 minutes until liquid is completely absorbed.
- Let rice rest off heat for 5 minutes, then fluff with a fork.
- Plate rice, top with chicken, and drench with coconut lime sauce.
- Sprinkle fresh chopped cilantro or parsley on top for bright finish.
Notes
- Pat the chicken thoroughly to remove excess moisture, ensuring a golden-brown sear that locks in delicious flavor.
- Use a meat thermometer to check chicken doneness, preventing overcooking while guaranteeing food safety at 165F.
- For a lighter version, swap chicken thighs with skinless breasts and reduce cooking time to prevent drying out.
- Swap honey with maple syrup or agave for a vegan option, and use tofu instead of chicken for a complete plant-based meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 34 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 3
- Calories: 478 kcal
- Sugar: 3 g
- Sodium: 818 mg
- Fat: 33 g
- Saturated Fat: 26 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 88 mg