Ingredients
Coconut Lime Sauce
- Juice and zest of 2-3 limes (about 1/4 cup)
- 2 tablespoons fish sauce
- 1/4 cup full fat coconut milk (solid/creamy part from a can)
- 1 tablespoon brown sugar
- 1 tablespoon lemongrass paste (or fresh grated lemongrass)
- 1/2 jalapeño pepper, ribs and seeds removed
- 1 clove garlic
- Small bundle fresh cilantro
- Small bundle fresh mint
Chicken and Rice
- 1 lb. boneless skinless chicken thighs
- 1 1/2 cups uncooked rice
Instructions
- Make the Sauce: Combine juice and zest of limes, fish sauce, coconut milk, brown sugar, lemongrass paste, jalapeño, garlic, cilantro, and mint in a food processor. Pulse until smooth and creamy, creating the vibrant coconut lime sauce.
- Marinate the Chicken: Pour about half of the prepared sauce over the chicken thighs in a bowl. Coat well and let marinate for 30 minutes to absorb all the flavors.
- Cook the Rice: During the marinating time, cook the rice according to package instructions until fluffy and tender.
- Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken thighs for about 4 minutes per side, until browned and fully cooked through. Remove and allow to rest for a few minutes.
- Assemble the Bowls: Divide the cooked rice into bowls, top with grilled chicken, and drizzle the remaining coconut lime sauce over everything. Garnish with additional fresh mint and cilantro if desired and serve immediately.
Notes
- For a creamier sauce, use the solid/creamy part of coconut milk from a chilled can.
- Adjust jalapeño amount based on your preferred spice level.
- Chicken thighs work best for juicy grilled meat; however, chicken breasts can be used if preferred.
- If you don’t have a grill, a grill pan or stovetop skillet works well to cook the chicken.
- Letting the chicken rest after grilling helps retain its juices for a moist texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American / Tropical Fusion
