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A delicious lime coconut marinade that is perfect for summer and will be one of the best things you grill!


Grilled Lime Coconut Chicken on a white plate with fresh cut limes on the side.

I love when I find a good grilling recipe that is quick and easy and packed with flavor. Since having the baby it hasn’t been so easy to make meals like I used to for my family. Many nights I have to put something quick together for my boys and it usually consists of mac and cheese. Like I said you forget how much time and attention a newborn takes. Luckily my boys are understanding and can even make meals on their own. 🙂

This Coconut Lime Chicken has been one of my best finds on pinterest. I was especially happy to give my family a delicious meal that was quick and easy! I can’t even begin to describe how amazing the marinade is over this chicken. And once I grilled it up, it was so tender and juicy and just melted in my mouth. The coconut and lime combinations goes together so well and is perfect for the summer. The coconut rice is a must make to serve the chicken over. Everyone was raving about how amazing this recipe was. It is one of those recipes that is so great that you can hardly wait to make it again!

Recipe adapted from Mel’s Kitchen Cafe who adapted from Chaos in the Kitchen

Grilled Lime Coconut Chicken on a white plate with sliced lime on the side.

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Grilled Lime Coconut Chicken with Coconut Rice

By: Alyssa Rivers
A delicious lime coconut marinade that is perfect for summer and will be one of the best things you grill!
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinade time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6 Servings


Chicken Marinade Ingredients:

Coconut Rice Ingredients:

  • 1 cup jasmine rice
  • 1 cup canned coconut milk light or regular
  • 1 cup water
  • 1/2 teaspoon salt


  • In a medium sized mixing bowl, whisk together oil, zest of lime and lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder and coconut milk. Place into a gallon sized bag with chicken and let marinade for at least 2 hours up to 6 hours.

To make the coconut rice:

  • Bring rice, water, coconut milk, and salt to a boil. Cover and reduce heat to low continuing to cook for 15 minutes. Remove from heat and let stand for about 10 and fluff with fork before serving.
  • Grill the chicken on each side for about 6-7 minutes or until no longer pink and cooked throughout. Pour the marinade sauce into a medium saucepan and bring to a boil for about 10 minutes, stirring occasionally.
  • Pour the sauce over the chicken before serving and garnish with chopped cilantro and lime wedges. Serve over coconut rice.


Calories: 503kcalCarbohydrates: 34gProtein: 36gFat: 25gSaturated Fat: 13gCholesterol: 97mgSodium: 1142mgPotassium: 785mgFiber: 2gSugar: 6gVitamin A: 90IUVitamin C: 7mgCalcium: 40mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. This is the recipe that I made last night and it was really tasty and different. My husband loved it and I will definitely make it again. However, I would recommend the following changes:
    – make double the sauce and rice. The comments said to do this so I did and was glad I listened because there would have not been nearly enough rice or sauce if I didn’t.
    – The rice is not very coconutty and the sauce would mask the flavor even if it was. Next time I make this I will just use whatever coconut milk is left from the sauce and water for the rice instead of buying another can of coconut milk because I really don’t feel like it made a difference and it would save a few dollars.
    – Since it is winter and I am not going to grill in -10 degree weather I baked the chicken at 400 degrees for 24 minutes (flipping at 12 minutes) instead of grilling it.
    – Tip: Don’t pay attention to how spicy and overpowering the chicken marinade is when you initially make it. I was worried but it mellows out a lot once you let it sit and I think it was the perfect flavor in the end.

  2. This is sooooo good !!! I make a few small adjustments….

    1. pound out the chicken to 1/4 to 1/2 in thick before marinating.
    2. Double the Amount of coconut milk in the sauce.
    3. Double the amount of rice and stir in a bit of chopped cilantro in the rice after cooking.
    4. simmer the sauce a bit longer so it thickens a bit more.

    Thank you for the awesome recipe!!!

  3. This recipe was yet another huge success. Instead of grilling the chicken i just cooked it int he sauce and slowly poached the chicken. The flavors are amazing and is yummy with the rice .

  4. This is the bomb. But I do agree make more rice and increase the amount of the Marinade because I didnt have enough to use as a sauce.

  5. I loved the grilled lime coconut chicken!!!! However, didn’t have enough rice or marinade. Next time I will double both.