Coconut Lime Grilled Chicken and Rice

Lime and chicken are one of my favorite flavor combinations. I’m always on the hunt for a recipe where lime is actually the star of the show instead of just making a tiny cameo in the background. This one looked promising, and I had high hopes it would deliver.

I stuck pretty closely to the recommended 30-ish minute marinade. There was A LOT of lime in this marinade, and I wasn’t about to let all that acid turn my chicken into something with a questionable texture. Acid does things to chicken, y’all. And not always good things. Blech.

I also ran into the lemongrass problem. I couldn’t find it—or, more accurately, I wasn’t willing to pay what they wanted for it. So I improvised with a tablespoon of lemon juice and a little lemon zest to bring in that lighter citrus flavor.

And you know what? This chicken was fantastic! The lime didn't get lost in the marinade at all. It actually tasted like lime chicken, which is exactly what I was hoping for. I’d absolutely make this marinade again. Finding a recipe where the lime gets to be the star is apparently a bigger accomplishment than it should be!

My one mistake was I forgot to keep marinade aside to drizzle later. Didn't really miss it to be honest.

Coconut Lime Grilled Chicken and Rice

Recipe from Pinch of Yum

Serves 4

• juice and zest of 2-3 limes (about 1/4 cup)
• 2 tablespoons fish sauce
• 1/4 cup full fat coconut milk (solid / creamy stuff in a can for a creamier sauce)
• 1 tablespoon brown sugar
• 1 tablespoon lemongrass paste (or fresh grated lemongrass, if you have access!)
• half a jalapeño pepper, ribs and seeds removed
• 1 clove garlic
• small bundle of fresh cilantro
• small bundle of fresh mint
• Everything Else
• 1 lb. boneless skinless chicken thighs
• 1 1/2 cups rice, uncooked

Pulse all sauce ingredients together in a food processor until smooth.

Pour about half of the sauce over the chicken and allow to marinade for 30 minutes. (This 30 minute wait time is a good time to make some rice!)

Preheat a grill or grill pan to medium high heat. Cook the chicken on both sides until browned and fully cooked, about 4 minutes per side. Allow to rest for a few minutes.

Serve grilled chicken with rice and vegetables, and drizzle with remaining sauce.