Five thumbs up on this recipe!  The kids passed on the sauce and the serrano peppers, but the chicken and rice were huge hits.  John and I LOVED this recipe.  We really like these types of flavors together, and anything with cilantro and lime always gets my vote!
The coconut isn’t overpowering in this dish, but the underlying flavor pairs really well with the lime, cilantro, and green onions.  The extra heat from the peppers really balances the slight sweetness from the sauce.


Coconut Lime Chicken


serves 4-6


6 boneless, skinless chicken breasts, thin cut

zest of one lime

juice of one and a half limes

1 teaspoon cumin

1 tablespoon soy sauce

2 tablespoons white sugar

1  14 ounce can coconut milk (unsweetened)

3 tablespoons canola oil

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped cilantro, for garnish

1/4 cup chopped green onions, for garnish

1 serrano pepper, sliced thinly, for serving

jasmine rice, for serving (I like the precooked in bag one that you microwave)


In large measuring cup, combine the lime zest, lime juice, cumin, soy sauce, sugar, and coconut milk.    Mix it up well, and pour all but 1/3 cup into a large zip top bag, reserving the 1/3 cup marinade for the final sauce.   Add the 3 tablespoons canola oil to the marinade in the bag (the oil will keep the chicken from sticking on the grill, but you don’t want all the oil in the final sauce). Salt and pepper the chicken, and add chicken to the zip top bag.


Marinate the chicken in the refrigerator for 30 minutes-3 hours.  Grill the chicken over high heat using either a grill pan or an outdoor grill (my preference) for about 4-5 minutes on each side.  Let the first side get really browned before flipping the chicken.   Discard leftover marinade.


While the chicken is cooking, heat the reserved marinade until it’s hot.  Spoon the sauce over the cooked chicken and jasmine rice.  Garnish with cilantro, green onions, serrano pepper and extra half lime cut into wedges.