Coconut Lime Chicken and Rice
- Debney
- 3 days ago
- 2 min read
This post may contain affiliate links.
This Coconut Lime Chicken and Rice is built around grilled chicken thighs, fluffy white rice, and a light but savory coconut-lime broth. It’s cozy without being heavy, familiar but still interesting, and designed to feel comforting rather than overly soupy.
The idea for this dish came from wanting a bowl that feels warm and comforting without leaning into a full soup or stew. The broth is meant to support the rice and chicken, not drown it, while the chili oil and fresh garnishes bring balance and contrast.
The chicken is marinated simply with soy sauce, garlic, lime, honey, and ginger, then grilled until lightly charred. Steamed white rice forms the base of the bowl, with sliced chicken layered on top. The coconut-lime broth is ladled around the rice and chicken, keeping everything structured while still adding richness. Chili oil, red peppers, green onions, and lime wedges finish the bowl with color and freshness.
WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: BROTH
Warm oil in a pan over medium heat. Add scallion whites and cook 10–20 seconds. Add garlic and cook just until fragrant and beginning to brown. Quickly pour in coconut milk and chicken broth so garlic doesn't burn. Add soy sauce and honey and simmer gently 10–12 minutes. Turn off heat, stir in lime juice, and season with salt.
NOTE: For best flavor, make the broth one day in advance and refrigerate.
STEP 2: MARINATE
Mix chicken with soy sauce, olive oil, salt, black pepper, garlic, lime zest, lime juice, honey, and ginger. Marinate 30–60 minutes.
STEP 3: GRILL
Grill chicken over medium-high heat until lightly charred and cooked through (about 10–12 minutes). Rest, then slice.
Alternatively, the chicken can be cooked at 400°F in the air fryer or oven for 25-30 mins.
The chicken is done when the internal temperature reaches 170°F.
STEP 4: BUILD
Add rice to a bowl, top with sliced chicken, ladle broth around the chicken, and finish with chili oil, green onions, red pepper rings, and lime wedges.
INGREDIENTS
Makes 3-4 servings
CHICKEN
2 lbs chicken thighs
1.5 TBSP soy sauce
1 TBSP olive oil
1 tsp kosher salt
1/2 tsp coarse black pepper
3 cloves garlic, minced
Zest of 1 lime
Juice of 1/2 lime
1.5 tsp honey
1 tsp grated ginger
BROTH
1 can (13.5 oz) full-fat coconut milk
2 C chicken broth
White parts of 3–4 green onions, thin sliced
2 cloves garlic, minced
1 TBSP soy sauce
1 TBSP honey
Juice of 1/2 lime
Salt to taste
GARNISH
Chili oil
Thin-sliced green onions
Sliced mini sweet red bell peppers
Lime wedges
Affiliate links may be included on this page which help generate a small commission (at no additional cost to you). Thanks for your support!