Description
A zesty summer favorite featuring juicy grilled chicken thighs marinated in a creamy coconut lime sauce, served over fluffy rice. It’s quick, vibrant, and bursting with tropical flavor—perfect for warm nights or backyard BBQs.
Ingredients
For the Coconut Lime Sauce:
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¼ cup fresh lime juice
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Zest from 2–3 limes
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2 tbsp fish sauce
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¼ cup full-fat coconut milk (creamy top part)
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1 tbsp brown sugar
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1 tbsp lemongrass paste or grated fresh lemongrass
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½ jalapeño, deseeded
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1 garlic clove
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Small bunch fresh cilantro
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Small bunch fresh mint
Everything Else:
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1 lb boneless skinless chicken thighs
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1½ cups uncooked rice
Instructions
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Make the Sauce: Blend lime juice, zest, fish sauce, coconut milk, sugar, lemongrass, jalapeño, garlic, cilantro, and mint until smooth. Reserve half.
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Marinate the Chicken: Place chicken in a bowl and cover with half the sauce. Marinate for 30 minutes.
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Cook the Rice: Prepare rice according to package instructions.
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Grill the Chicken: Preheat grill or grill pan. Cook chicken ~4 minutes per side until cooked through and charred. Let rest, then slice.
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Assemble: Plate rice, top with grilled chicken, drizzle reserved sauce, and garnish with herbs.
Notes
Marinate chicken longer for more flavor.
Adjust spice by keeping some jalapeño seeds or adding chili flakes.
Substitute mint with basil if needed.
Use brown or cauliflower rice for healthier options.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Tropical / Southeast Asian-inspired