Coconut Lime Grilled Chicken and Rice

Name: Ayam Bakar Jeruk Nipis Kelapa dan Nasi
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
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

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.

⏱️ 40 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Medium 👁️ 27 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

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.
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!)
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.
To finish: Serve grilled chicken with rice and vegetables, and drizzle with remaining sauce.