Coconut Lime Grilled Chicken and Rice
Coconut Lime Grilled Chicken Bowls! Grilled marinated chicken, fluffy rice, and excessive handfuls of mint and cilantro, finished off with a generous drizzling of big and flavorful creamy coconut lime sauce.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 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
- 1 lb . boneless skinless chicken thighs
- 1 1/2 cups rice, uncooked
Steps
-
Sauce: Pulse all sauce ingredients together in a food processor until smooth.
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Chicken: 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!)
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Chicken: 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.
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To finish: Serve grilled chicken with rice and vegetables, and drizzle with remaining sauce.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| juice and zest of 2-3 limes | 3 l | $2.19/kg | $6.56 |
| fish sauce | 2 tablespoons | - | - |
| full fat coconut milk | 0.25 cup | - | - |
| brown sugar | 1 tablespoon | - | - |
| lemongrass paste | 1 tablespoon | - | - |
| half a jalapeño pepper | - | - | - |
| garlic | 1 clove | - | - |
| small bundle of fresh cilantro | - | - | - |
| small bundle of fresh mint | - | - | - |
| . boneless skinless chicken thighs | 1 lb | - | - |
| rice | 0.5 cups | - | - |
*Estimated market prices, may vary by region
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