Soaking in coconut, lime, curry, and a plethora of spices this island-inspired chicken is paired with a mild coconut rice with hints of lime, cilantro and stirred into filling beans. Great for grilling, this gluten, dairy, egg, peanut, and tree nut free dinner is a welcome relief from plain grilled chicken.
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.
Grilled Island Chicken with Lime, Cilantro and Coconut Rice & Beans (GF, DF, Egg, Peanut, Tree nut Free)
Yield:
4 servings
Prep Time:
8 hours
Cook Time:
20 minutes
Total Time:
8 hours 20 minutes
Soaking in coconut, lime, curry, and a pletherora of spices this island-inspired chicken is paired with a mild coconut rice with hints of lime, cilantro and stirred into filling beans. Great for grilling, this gluten, dairy, egg, peanut, and tree nut free dinner is a welcome relief from plain grilled chicken.
Ingredients
Marinade:
- 3 tablespoons canola oil
- Zest and juice of 1 lime
- 1 teaspoon ground cumin
- 1 1/2 teaspoons ground coriander
- 2 tablespoons gluten-free soy sauce
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 2 teaspoons curry powder
- 1/2 cup canned full-fat coconut milk (found in Asian isle)*
- 2 large boneless, skinless chicken breasts, butterflied
- 1/4 cup chopped fresh cilantro
- Fresh limes, cut into wedges
Lime, Cilantro and Coconut Rice:
- 1 cup white rice
- 1 cup canned coconut milk (from the same can above, one can will have enough for both)
- 1 cup water
- Zest of half a lime
- 2 Tablespoons lime juice (or more to taste)
- 2 Tablespoons freshly chopped cilantro
- Half of a 15oz can of black beans, drained and rinsed
- 1/2 teaspoon salt
Instructions
- Place the chicken in a zip-loc bag and add all of the ingredients, except for the fresh limes for the marinade. Refrigerate for at least eight hours, and if possible, overnight.
- Once it is done marinating, grill over medium heat until the chicken reaches an internal temperature of 165. Allow to rest for five minutes. Serve with additional freshly chopped cilantro on top and freshly squeezed lime juice.
- For the rice, bring the rice, coconut milk, water, lime zest and salt to a boil. Cover, reduce the heat to low and simmer for 15 minutes, or until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
- Once it's ready to be fluffed, add the cilantro, lime juice and black beans. Stir to incorporate and serve with the chicken.
Notes
*Be sure to shake the can of full-fat coconut milk well before you start measuring it, to ensure the water and the fat are no longer separated.
Slightly tweaked from: Mel’s Kitchen Cafe
Shelby Krawczyk
This is one of my favorite! I make it all the time during the summer!
Megan Lavin
So great to hear that. Thanks for letting me know, Shelby!
Alicia
I am SOO making this! Yum!
allergyawesomeness@gmail.com
Thanks Licia!
Brianna Hobbs
This chicken is loaded with flavors! I love the coconut milk marinade.
allergyawesomeness@gmail.com
Thanks! Yes, the coconut milk adds a great flavor.
Rebecca @ Strength and Sunshine
Totally love this meal! It’s exactly like something I would make (and eat right up!)
allergyawesomeness@gmail.com
Thanks Rebecca! Yes, I made lots and we enjoyed leftovers for sure.