Grilled Lime Coconut Chicken with Coconut Rice

Grilled Lime Coconut Chicken with Coconut Rice is a chicken recipe built around canned coconut milk, olive oil and Zest and juice of 2 limes. Plan on 6 servings and about 170 minutes.

• Yield 6 servings
• Ready in 170 minutes
• Prep 135 minutes
• Cook 35 minutes

Ingredients

Chicken and Marinade/Sauce

• 1 cup canned coconut milk , light or regular
• ¼ cup olive oil
• Zest and juice of 2 limes
• ¼ cup low-sodium soy sauce
• ¼ cup granulated sugar
• 4 teaspoons curry powder
• 1 tablespoon ground coriander
• 2 teaspoons salt
• 2 teaspoons ground cumin
• pinch cayenne pepper
• 2 pounds boneless skinless chicken breasts or thighs

Coconut Rice

• 1 ½ cups long grain white or jasmine rice
• 1 ½ cups canned coconut milk
• 1 ½ cups water
• 1 teaspoon salt

Garnish

• ¼ cup chopped fresh cilantro
• Fresh limes , cut into wedges

Instructions

1. For the marinade, in a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper.
2. Pour half the marinade into a bowl or container. Cover and refrigerate for later.
3. Place the chicken in a large ziploc bag or shallow dish, and pour the remaining marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 2 hours and up to 12 hours.
4. For the rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan over medium heat. Cover, reduce the heat to low and simmer for 16 minutes until the liquid is mostly evaporated (don't lift the lid!). Remove from the heat and let stand for 5 to 10 minutes. Fluff lightly before serving.
5. For the chicken, preheat a grill to medium-high heat.
6. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken) until an instant-read thermometer inserted at the thickest part registers 165 degrees F.
7. While the chicken cooks, heat the reserved marinade on the stovetop or in the microwave until warm (don't cook at too high a temperature or it can separate).
8. Drizzle warm sauce over the grilled chicken, serving extra sauce on the side. Sprinkle fresh cilantro over the chicken. Serve chicken and sauce over cooked rice with fresh lime wedges on the side.

Give it a minute off the heat, then serve it while it is still hot.