Our very favorite Coconut Lime Chicken marinade is a winner each time I make it. An easy marinade, ready in minutes, freezes great, and cooks up juicy and tender every time! This easy grilled chicken and rice will become your favorite, too! Bonus – it’s Paleo, Gluten-Free, Keto and Whole30!
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Why we love this recipe!
- Double or triple and tuck it in the freezer for an easy summer meal!
- Most of the ingredients for this chicken marinade are probably already in your pantry or fridge, and during the summer months, you probably have all of them! Hello, herb garden!
- Who doesn’t love crazy tender chicken? The creamy coconut milk and lime juice act as natural tenderizers, which is a huge win!
I found this recipe years ago in a fix-it-and-forget-it freezer meals cookbook (I love those) and have been making it and sharing it ever since. It was one of the original recipes on my blog, and it was time for an update. The recipe remains the same, with easier-to-follow pictures and steps.
While I always grill this chicken, I will also provide ways for you to make it on the stovetop, air fryer, and oven!
Paleo, Whole30, Keto, Gluten-free, and Low-Carb
The coconut lime chicken itself is all those things! It is Paleo, Whole30, Keto, Gluten-free, and Low-Carb; obviously, if you are following one of those plans, you need to figure out something else besides the amazing Cilantro Lime Rice to go with it. It is one of those recipes that nobody will realize is a healthy chicken marinade!
Simple Ingredients
- Lime: You will use the lime juice and lime zest! Fresh lime juice is a game-changer here! Save a few lime wedges to serve at the end.
- Oil: Olive oil adds a protective layer to the chicken during cooking, sealing in those juices.
- Canned coconut milk: I used full-fat coconut milk for the ultimate creaminess, but you may use light coconut milk or even coconut cream if you prefer.
- Seasonings: I used fresh garlic and fresh ginger chopped. If preferred, use a teaspoon of ground ginger instead. Along with seasoning salt and black pepper.
- Fresh Herbs: Use fresh cilantro or Italian flat-leaf parsley. I typically use what I have on hand, both are good! If you are going for more of a Thai-inspired recipe, stick with cilantro for authentic flavor.
- Chicken: I used organic boneless skinless chicken breasts, but you can also use boneless, skinless chicken thighs, chicken tenders or combo!
- Cilantro Lime Rice Ingredients: Basmati rice (or similar), bay leaf, oil, lemon and limes, cilantro, sugar, and salt.
Get the full recipe in the recipe card below.
Fresh Tips
- Often, there’s a solid layer of coconut at the top of the can. Use a spoon to poke a hole and pour the liquid into your mixing bowl. Then scoop out the solid coconut and mix it in with the rest.
How to Make Coconut Lime Chicken
I love recipes like this. You dump a bunch of good, fresh ingredients into a bowl, mix them up, add the chicken, and let it marinate! Add marinade ingredients to a large bowl — TIP: coconut milk often develops a hard “cap” on top, use a spoon or knife to pierce and pour out the liquid, scooping the hard cap into the mixture too.
I like to use my immersion blender for just a few pulses to blend it together since I was splitting it up between multiple freezer bags.
Then, pour the marinade into a gallon freezer bag. Add the chicken and marinate for at least 30 minutes. For the best flavor, I like to marinate it for about an hour or let it sit in the fridge overnight! Be sure to squeeze all the air out of the bag and write what it is on the bag so you don’t have a mystery meat!
Recommended Tools
- Invest in this citrus zester (called a Microplane) for super easy testing! Plus, it’s great for spices, hard cheese, chocolate, and more!
- Our favorite lime and lemon juicer! You will love how quick and easy it juices your lemons and limes!
This recipe freezes beautifully; simply thaw in the fridge overnight, pat the marinated chicken with a paper towel before you pop it on the grill, and enjoy!
Cilantro Lime Rice
For the rice, start by boiling two cups of water in a medium saucepan. Next, add the rice, oil, bay leaf, and salt. Stir and return the ingredients to a boil, then reduce the heat to low and cover to steam for 15 to 20 minutes.
Once cooked, remove it from the heat and take the bay leaf out. Stir in the lemon and lime juice, sugar, cilantro, and salt, then serve hot and fresh!
Grilled Chicken and Rice
Heat a grill, grill pan or large skillet to medium-high heat, then reduce it to medium-low to grill the marinated chicken for 6 to 8 minutes per side. Extra large chicken breasts may have a longer cooking time. Insert a meat thermometer into the thickest part of the chicken breast, once temperature reaches 165° F (74° C) it’s safe to eat!
Once cooked, transfer the chicken to a plate and cover it with foil to rest for 5 to 10 minutes before serving. Then, serve with the tasty cilantro lime rice and enjoy!
My favorite meat thermometer
- I love this Meater wireless meat thermometer
Fresh Tips
- Make a double or triple batch, one for tonight’s meal and two to stash in the freezer for another time. Take it out the night before, let it thaw in the fridge, and by the time you’re ready to fire up the grill, it’ll be perfectly marinated and ready to go!
- Dispose of any leftover marinade, or pour the coconut sauce in a small saucepan over medium heat for 10 minutes. Once warmed through, drizzle it over the chicken and rice for an extra burst of flavor or use it as a creamy sauce.
- Add coconut cream for more coconut flavor and a thicker sauce! You can also baste the chicken with the marinade as you grill it to create a yummy glaze on the surface.
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Variations & Substitutions
- Rice: If preferred, use regular white rice or brown rice. You can also use cheesy cauliflower rice as a low-carb and keto option.
- Use more or less limes, depending on your preference. Adding more will make a more robust citrus flavor, and less will keep it subtle. I like to use 4 or 5 limes.
- Chicken Thighs: Dark meat chicken is excellent for this recipe. If using thighs, be sure to add a minute or two to the cooking time.
- Garnish: Top the final dish with chopped fresh herbs, sliced green onions, or fresh limes cut into wedges.
- Spicy and Creamy Coconut Lime Chicken: For a kick of heat, add chili pepper or red pepper flakes to the marinade.
- Swap out: If desired, swap half the coconut milk for chicken broth instead.
Air Fryer Coconut Lime Chicken
- Remove chicken from marinade and pat dry with paper towels, if chicken breasts are not similar thicknesses, place between two sheets of plastic wrap or parchment paper and pound with a meat mallet until similar sizes.
- Preheat the air fryer to 360° F (182° C). It takes around 5-10 minutes.
- Spray the basket of the air fryer with cooking oil (a non-aerosol oil spray). Place the spiced chicken top side down (presentation side) in the basket.
- Close the air fryer and bake for 10 minutes. Flip chicken and cook for another 8-10 minutes, until it appears golden brown (165°F internal temperature). Repeat if you have a second batch. Allow chicken to rest 5 minutes covered with foil before serving.
Stovetop Skillet Lime Chicken with Coconut Milk
- Remove chicken from marinade and pat dry with paper towels. Preheat a large skillet or grill pan over medium heat and add a few teaspoons of oil (olive oil, coconut oil, butter or avocado oil all work).
- Add the chicken to the hot pan without crowding (do in batches if needed) and cook it for 5-6 minutes on each side.
- Remove to a plate, cover with foil and allow to rest 5 minutes before serving.
- If adding sauce is desired, cook chicken 4-5 minutes per side, then pour in leftover marinade, cooking for 10-15 minutes for a thicker sauce.
Oven Baked Method
Preheat the oven to 375° F (190° C). If desired, heat a heavy oven-proof skillet (I love my cast iron skillet) with a teaspoon of oil over medium heat. Brown the chicken 1-2 minutes per side, add the marinade, and bake uncovered 15-20 minutes.
Otherwise, place chicken breasts and marinade in an oven-safe baking dish and bake for 20-30 minutes until chicken reaches 165° F (74° C) internal temperature Larger chicken breasts will take longer, you may want to slice or pound smaller before baking.
Storage Tips
Once leftovers have cooled to room temperature, store them in an airtight container in the fridge for about four days. Then, reheat them on the stove until warmed through or heat them for 30-second intervals in the microwave.
How to freeze Coconut Lime Chicken
Before Cooking: Place your chicken breasts into a gallon freezer baggie, mix up the marinade, note how much it made, and divide according to the number of meals you are freezing. Squeeze out any air, seal, and freeze for up to 3 months.
Don’t forget to label what it is on the baggie along with grilling instructions. To cook, thaw overnight in the fridge and follow the recipe.
After Grilling: Cool the chicken completely and place in an airtight container for up to 3 months. Thaw overnight in the fridge and use in salads or reheat in the microwave or on the stovetop over medium heat until warmed through.
Frequently Asked Questions
If primarily using only lime juice in a marinade, you want to keep it between 12-24 hours max; longer than this, and your chicken flesh will start breaking down.
Lime juice is a natural tenderizer and flavor enhancer for chicken, making your meat more tender and juicy.
Coconut milk marinates and tenderizes chicken effectively with its lactic acid, breaking down proteins for a softer texture. Its rich flavor and fat content also enhance moisture, resulting in juicier, more tender cooked meat.
Chicken is done cooking when you insert a meat thermometer into the thickest part of the meat, and the internal temperature reaches at least 165°F. Be sure to use an instant read thermometer.
I bought this nifty little baggie holder years ago when I was making a lot of freezer meals!
What to serve with Grilled Chicken And Rice
- Balsamic Glazed Brussels Sprouts
- Roasted Sweet Potatoes and Broccoli
- Apple Coleslaw Recipe
- Mexican Street Corn Rice Bowl
To ensure perfectly cooked chicken, remove it from heat at 164°F internal temperature and let it rest, covered for 5 minutes. It will then reach a safe 165°F (74° C) for serving.
More Chicken and Rice Recipes
- Chicken Fried Rice Griddle recipe
- Cracker Barrel Chicken and Rice Recipe
- Instant Pot Chicken and Wild Rice Soup
- Chicken and Wild Rice Casserole (or leftover turkey)
I hope you loved this Lime Marinated Chicken with Rice— if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!
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Coconut Lime Grilled Chicken Marinade with Rice
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Ingredients
Coconut Lime Chicken Marinade
- 2-3 lbs chicken breasts boneless breasts, tenders, thighs or combo
- 1 medium lime zest juice this one too!
- 3-5 medium limes 1 zested and the rest juiced
- ¼ cup olive oil
- 1 can coconut milk full-fat or light (13.66 ounce can)
- 3-4 cloves garlic chopped or pressed
- 1 – 2 teaspoons ginger fresh, chopped or ¼ teaspoon ground ginger
- 2 teaspoons seasoning salt such as Lawry's
- ½ teaspoon black pepper
- ½ cup cilantro fresh, chopped (or Italian flat leaf parsley)
Cilantro Lime Rice
- 1 cup basmati rice may use other rice, but rinse well first.
- 2 cups water I use filtered
- 1 bay leaf
- 1-2 tablespoons lime juice fresh is best
- 1-2 tablespoons lemon juice fresh is best
- 1-2 tablespoons cilantro fresh, chopped
- 1/2/ – 1 teaspoon kosher salt
- 1 teaspoon granulated sugar optional
Instructions
- Pour coconut milk* into a large measuring bowl. Zest one lime (use half or whole depending on how much citrus flavor you want). Squeeze your limes, fresh is really best, but if you must you'll need about ⅓ of a cup. More limes for a jazzier flavor. (I use 4 or 5)3-5 medium limes, 1 medium lime zest
- Add olive oil, minced garlic, minced ginger, seasoned salt, and pepper. Chop parsley/cilantro and whisk in well. If available, use an immersion blender to mix well, pulse a few times or whisk well and divide evenly between 1-2 freezer ziplock baggies. If freezing in baggies, label before pouring into baggies.¼ cup olive oil, 1 can coconut milk, 3-4 cloves garlic, 1 – 2 teaspoons ginger, 2 teaspoons seasoning salt, ½ teaspoon black pepper, ½ cup cilantro
- Add chicken to freezer baggie and pour in marinade. Marinate chicken at least 30 minutes, preferably 60 minutes or longer before grilling. Squeeze air out of ziplock, lay flat in freezer. If frozen, thaw in refrigerator before grilling. Remove from marinade, reserve.2-3 lbs chicken breasts
- Grill 6-8 minutes per side over medium-low heat, a minute or two longer if need be for darker meat (thighs). If desired, heat up reserved marinade in a small saucepan over medium heat for 5-10 minutes to kill any bacterial, then use as glaze or sauce over cooked chicken.
- Remove from grill, place on plate and cover with foil allowing to rest for 5-10 minutes before serving. Easily doubled or tripled for multiple freezer meals!
Cilantro Lime Rice
- Bring 2 cups of water to a boil in a medium saucepan (use less water for firmer rice, and more for softer rice). Add rice, oil, bay leaf, and salt, stir, and return to a boil. (I add 1 teaspoon of kosher salt.) Reduce heat to low, cover, and steam for 15-20 minutes.
- Remove from heat, remove the bay leaf and fluff with fork. Stir in lemon, lime juice, optional sugar, cilantro. Taste adding additional salt if desired. Serve immediately.1-2 tablespoons lime juice, 1-2 tablespoons lemon juice, 1-2 tablespoons cilantro, 1 teaspoon granulated sugar
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Notes
- Use canned coconut milk, not from a carton. Usually, there is a cap of solid coconut milk that forms; puncture with a spoon, pour liquid into a bowl, and scoop out the solids for the marinade.
- Nutritional information is calculated without the rice, be sure to plug into your nutritional calculator for accurate results. Also note that it includes the marinade, if you are not using the calories will be less.
- Double or triple the batch, make one for tonight, freeze another (with chicken) for another day. Simply remove from freezer the night before and place in fridge, it will be thawed and marinated by grill time!
Stovetop Skillet Lime Chicken with Coconut Milk
- Remove the chicken from the marinade and pat dry with paper towels. Preheat a large skillet or grill pan over medium heat and add a few teaspoons of oil (olive oil, coconut oil, butter, or avocado oil all work).
- Add the chicken to the hot pan without crowding (do it in batches if needed) and cook it for 5-6 minutes on each side.
- Remove to a plate, cover with foil and allow to rest 5 minutes before serving.
- If adding sauce is desired, cook the chicken 4-5 minutes per side, then pour in the leftover marinade and cook for 10-15 minutes for a thicker sauce.
Air Fryer Coconut Lime Chicken
- Remove chicken from marinade and pat dry with paper towels, if chicken breasts are not similar thicknesses, place between two sheets of plastic wrap or parchment paper and pound with a meat mallet until similar sizes.
- Preheat the air fryer to 360° F (182° C). It takes around 5-10 minutes.
- Spray the basket of the air fryer with cooking oil (a non-aerosol oil spray). Place the chicken top side down (presentation side) in the basket.
- Close the air fryer and bake for 10 minutes. Flip chicken and cook for another 8-10 minutes, until it appears golden brown (165°F internal temperature). Repeat if you have a second batch. Allow chicken to rest 5 minutes covered with foil before serving.
Oven Baked Method
Preheat the oven to 375° F (190° C). If desired, heat a heavy oven-proof skillet (I love my cast iron skillet) with a teaspoon of oil over medium heat. Brown the chicken 1-2 minutes per side, add the marinade, and bake uncovered 15-25 minutes. Otherwise, place chicken breasts and marinade in an oven-safe baking dish and bake for 20-30 minutes until chicken reaches 165° F (74° C) internal temperature Larger chicken breasts will take longer, you may want to slice or pound smaller before baking.Storage Tips
Once leftovers have cooled to room temperature, store them in an airtight container in the fridge for about four days. Then, reheat them on the stove until warmed through or heat them for 30-second intervals in the microwave.How to freeze Coconut Lime Chicken
Before Cooking: Label freezer baggies. Place chicken breasts into a gallon freezer baggie, mix up the marinade, note how much it made, and divide according to the number of meals you are freezing. Squeeze out any air, seal, and freeze for up to 3 months. To cook, thaw overnight in the fridge and follow the recipe. After Grilling: Cool the chicken completely and place in an airtight container for up to 3 months. Thaw overnight in the fridge and use in salads or reheat in the microwave or on the stovetop over medium heat until warmed through.Nutrition
Thanks so much!
Vicki
This has become a staple chicken recipe in our home this summer! Eating more simply with salads and a protein are common meals for us. Having a prepared bag of Coconut Lime Chicken in freezer makes things easy, especially after a busy day or return from vacation! I recently made this at our daughters home – she didn’t have fresh ginger or garlic but did have these little frozen cubes of these. They worked perfectly and no blending required! I may use those again! I did leave out cilantro in marinade because grand-daughter do not like “see it”, so we added fresh cilantro on top of our Chicken and Mango bowls. Also I should mention how much I look forward to Fridays now that I signed up for The Fresh Cooky newsletter! So refreshing to read! I love all your recipes.
Thank you so much Vicki, you made my day! I keep those cubes of ginger and garlic in my freezer too!! They do work great! So glad you love this recipe as much as we do!
Lindsay
This feels like a waste of a bunch of expensive ingredients! I made this and instead cooked it in the crockpot. Added some honey to cut the acid from all the lime juice. Are it over rice and it was delicious! I could never waste all that coconut milk etc.
You may actually heat the leftover marinade in a small saucepan until it reduces slight and comes to a simmer for a few minutes. But thanks for your tips on how to make it in the crockpot.
Becky
I always make a double batch and keep 1 in the freezer for a quick, delicious meal. My kids ask for this chicken more than any other chicken recipe!
Lynn Spencer
First of all, your momma is lovely! And she clearly did a great job mom-ing…she raised a wonderful daughter.
And this chicken sounds soooo good. Another one of your recipes going on my meal plan! Thanks friend.
Hugs,
Lynn
Thank you Lynn, I love my momma for sure!
Deb Clark
Love all of the flavors in this recipe, so bright and fresh! p.s. your mama is beautiful, so glad you shared a bit!!
MICHAELA KENKEL
We tried this yesterday and put it in rice bowls with cilantro rice (used cilantro in the chicken, too) and they were a fast family hit! Thanks so much!
Amy Nash
This marinade is amazing! I love the addition of fresh ginger to the coconut and lime flavors. And our chicken came out so moist and flavorful!
Love hearing this Amy, thank you so much, glad you enjoyed it! It’s a family favorite of ours too!
Michelle
Made this the other night…really love the flavor!
Julie Menghini
This chicken is so much better than takeout and it’s easy to put together!
Debi
I used the marinade on tofu and served it over cilantro lime rice. Delicious.
Kimberly Lefever
Made this last night, it was delicious!
Always so great to hear!! Thanks Kimberly!
Becky
This lime coconut chicken has become one of my family’s favorite recipes! The chicken is so tender and flavorful! Thank you Kathleen!
YAY!! So glad you love it Becky!
Becky
This lime coconut chicken has become one of my family’s favorite recipes! The chicken is so tender and flavorful! Thank you Kathleen!
Kathy
Thanks for a MENU! So excited to try! On another note, that CAKE in the photo with your sweet Momma: is that an upside down Bundt cake? Recipe please.
It is Kathy! It’s just a chocolate cake mix made bundt style (using butter instead of oil) with a chocolate ganache frosting (you can use the recipe for ganache that is in the Chocoholic Dream Torte) for the frosting. Super simple!