Grilled Coconut Lime Chicken with Cilantro Rice

This recipe came to life during a summer cookout when I wanted something lighter than the usual heavy BBQ fare. I’d just gotten back from a trip to Costa Rica where every meal seemed to feature coconut and lime, and I was craving those tropical flavors. The coconut marinade keeps the chicken incredibly tender while the grill gives it that perfect smoky char. My friends kept asking for the recipe all night long!

Ingredients

For the Coconut Lime Marinade

• 1/3 cup canned full-fat coconut milk
• Zest and juice of 2 large limes
• 3 tablespoons coconut oil, melted and cooled
• 3 cloves garlic, minced
• 1 tablespoon raw honey
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

For the Chicken and Rice

• 4 boneless, skinless chicken breasts (6 oz each), pounded to even thickness
• 1 cup jasmine rice
• 1 3/4 cups chicken broth (we recommend Bonafide brand)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons coconut oil
• Lime wedges for serving
• Sea salt to taste

Instructions

1. Make the marinade: In a bowl, whisk together coconut milk, lime zest, lime juice, melted coconut oil, minced garlic, honey, cumin, paprika, salt, and pepper until smooth.
2. Marinate the chicken: Place chicken breasts in a zip-top bag or shallow dish. Pour marinade over chicken, making sure all pieces are well coated. Marinate in refrigerator for at least 30 minutes or up to 4 hours.
3. Prepare the rice: In a medium saucepan, heat 2 tablespoons coconut oil over medium heat. Add rice and toast for 2 minutes, stirring frequently. Add chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and stir in chopped cilantro.
4. Preheat the grill: Heat grill to medium-high heat (about 400°F). Oil the grates to prevent sticking.
5. Grill the chicken: Remove chicken from marinade, letting excess drip off. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear. The coconut marinade will caramelize beautifully, creating gorgeous grill marks.
6. Rest and serve: Let chicken rest for 3 minutes, then slice diagonally. Serve over cilantro coconut rice with lime wedges.

Tips

• Pound chicken to even thickness (about 3/4 inch) for consistent cooking and faster marinating
• Don’t skip the resting time after grilling – it keeps the chicken juicy
• Save a little marinade before adding the raw chicken to drizzle over the finished dish
• If you don’t have a grill, this works perfectly in a grill pan on the stovetop