coriander lime chicken
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CORIANDER LIME CHICKEN WITH COCONUT RICE

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A simple, summery Coriander Lime Chicken with Coconut Rice. Quick-cooking chicken tossed in a sweet and salty marinade with lime juice, fresh coriander, garlic, and cumin. Serve this zesty chicken with creamy and fluffy coconut rice. Every bite is tangy-sweet, balanced perfectly with the creamy rice. It’s delicious, healthy, and so darn easy. Perfect for busy weeknights.

Let’s get to the details:

First up, the marinade. It’s where all the flavour lives within this recipe. It’s a lime and coriander base with honey for sweetness, plus garlic, cumin, and fish sauce for some tang and kick.

Next, toss the chicken with half of the sauce, then leave it to marinate for about half an hour. If time allows, you can marinate the chicken overnight for insane flavour… plus more tender chicken too.

coriander lime chicken

Before you begin cooking the chicken, get started on a quick batch of coconut rice. It’s my absolute favourite side dish with this type of chicken. Creamy with a very subtle sweetness and coconut-yness.

Now we cook the chicken in the oven until both sides have cooked through. Drizzle over the remaining coriander lime marinade and let it simmer down and caramelise over the chicken.

coriander lime chicken

At the end of the day chicken and rice never fails, but it EXTRA never fails when it serves as a blank canvas to hold all the flavours of that zesty-sweet marinade.

A little char on the chicken, a fresh squeeze of lime, creamy coconut rice, and some extra coriander for freshness. It’s summery, bright, fresh and deeply filling and satisfying.

More delicious dinners with rice:

And finally, if you like this Coriander Lime Chicken with Coconut Rice be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!

CORIANDER LIME CHICKEN WITH COCONUT RICE
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CORIANDER LIME CHICKEN WITH COCONUT RICE

Course: DinnerDifficulty: Easy
Servings

4

servings
Prep time

45

minutes
Cooking time

20

minutes
Total time

1

hour 

5

minutes

Chicken tossed in a sweet and salty marinade with lime juice, fresh coriander and garlic.

Ingredients

  • 4 boneless, skinless chicken thighs (or breasts)

  • small bunch of coriander for serving

  • Marinade

  • juice of 4 limes

  • 2 tbsp fish sauce

  • big handful of coriander

  • 2 cloves garlic, minced

  • 1 tbsp honey

  • 1 tsp cumin

  • Coconut Rice

  • 1 cup basmati rice

  • 1 can of coconut milk

  • 1/2 cup of water

Directions

  • The Marinade: Combine the marinade ingredients. Set aside half for later and in a large zip lock bag combine the chicken with the other half of the marinade. Leave in the fridge for at least half an hour, overnight is ideal.
  • Coconut Rice: Combine coconut milk and water in a medium pot and bring to a low boil. Add basmati rice and a pinch of salt. Stir to combine, cover, and then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15 minutes (don’t take off the lid!). Remove the lid and fluff the rice with a fork.
  • The Chicken: Remove the chicken from the marinade and place it on an oiled sheet pan. Cook chicken in the oven or airfryer at 180 degrees until browned on both sides. About 10 minutes a side. In the last couple of minutes, rizzle over the remaining marinade.
  • Scoop some rice into a bowl and add some sliced chicken with more fresh coriander and a squeeze of lime for good measure.

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