Grilled Lime Coconut Chicken with Coconut Rice
A delicious lime coconut marinade that is perfect for summer and will be one of the best things you grill!
Servings: 6 Servings
Ingredients
Chicken Marinade Ingredients:
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons oil
- 1 lime, zest and juice
- 1 teaspoon ground cumin
- 1 ½ teaspoons ground coriander
- 2 tablespoons low-sodium soy sauce
- 1 ½ teaspoons salt
- 2 tablespoons granulated sugar
- 2 teaspoons curry powder
- ½ cup coconut milk canned
- ¼ cup chopped fresh cilantro for garnish
- lime wedges, for garnish
Coconut Rice
- 1 cup jasmine rice
- 1 cup canned coconut milk, light or regular
- 1 cup water
- ½ teaspoon salt
Instructions
Chicken
- In a medium-sized bowl, whisk together 3 tablespoons oil, zest and juice of 1 lime, 1 teaspoon ground cumin, 1 ½ teaspoons ground coriander, 2 tablespoons low-sodium soy sauce, 1 ½ teaspoons salt, 2 tablespoons granulated sugar, 2 teaspoons curry powder, and ½ cup coconut milk.
- Pour the sauce into a gallon-sized bag, along with 2 pounds boneless skinless chicken breasts, and marinate for 2-6 hours.
- Heat a grill to medium-high heat. 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 it to a boil for about 10 minutes, stirring occasionally.
Coconut Rice
- Bring 1 cup jasmine rice, 1 cup water, 1 cup canned coconut milk, and ½ teaspoon salt to a boil in a medium-sized pot. Cover and reduce the heat to low continuing to cook for 15 minutes. Remove from heat and let stand for about 10 and fluff with a fork before serving.
- Pour the sauce over the chicken before serving and garnish with ¼ cup chopped fresh cilantro and lime wedges,. Serve over coconut rice.
Nutrition
Calories: 503kcal | Carbohydrates: 34g | Protein: 36g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 97mg | Sodium: 1142mg | Potassium: 785mg | Fiber: 2g | Sugar: 6g | Vitamin A: 90IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 3mg
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