Grilled Island Chicken with Lime, Cilantro and Coconut Rice & Beans (GF, DF, Egg, Peanut, Tree nut Free)

With such a distinct combination of flavors, I’ve been known to make this even during the winter on my indoor grill pan. It helped me feel a little bit more sunshine when it’s cold and snowy.

My husband is Haitian, so he’s all about having a protein with rice and beans. To use up the rest of the coconut milk, we use it in the rice, which gives it a slightly creamier texture. I also add in some lime zest, lime juice and freshly chopped cilantro to help it marry with the flavors of the chicken. The flavors are all nice and light so it doesn’t compete but rather completes it.

I hate it when I find a delicious looking grilled chicken recipe and then I have no idea what to serve it with. I love that this is a complete meal. And, for extra fun, you can grill up some pineapple too! My kids had never seen pineapple be grilled before, so they were quite confused, and kept eating my stash!

Since we’re just renting right now, we have a little grill that is ground level. It always makes me nervous since it’s just the right size for my toddler. It’s great for when we go camping, because it’s so portable, but the rest of the year it gives me a heart attack. Instead of being able to leave the chicken and go check on the rice, I feel married to the grill until it’s done to make sure curious hands don’t get burned. What is it with boys and fire? I seriously hated lighting a candle until I was like 21. They definitely don’t get it from me!

I firmly believe that chicken should be marinated at least 8 hours, minimum. Better yet, overnight.

And, don’t forget to serve it with fresh limes. I know sometimes they just end up being garnish, but some fresh lime juice on top of the chicken after it’s rested is DELICIOUS.

I hope your summer is off to a fabulous start and that this gives you another reason to get outside.