I started making Coconut Lime Chicken and Rice dish on repeat after my coworker Liam brought something similar to our potluck last spring, and now it's my go-to when I want something that feels special but comes together in one pan. It's naturally gluten-free and dairy-free, uses simple ingredients you can find anywhere, and tastes like you spent way more effort than you actually did.
If you love easy one-pan dinners, you'll also want to try these Easy Keto Philly Cheesesteak Casserole recipe or this comforting Easy Salsa Verde Chicken Casserole recipe . For another quick coconut-based meal, check out this Easy Kung Pao Chicken Noodles recipe .
Why You'll Love ThisCoconut Lime Chicken and Rice
This recipe checks every box for a weeknight winner. You get crispy, golden chicken skin without any extra frying, and the rice soaks up all those pan drippings and coconut flavors while it bakes. Everything cooks in one skillet, which means less cleanup and more time to actually sit down and eat. The lime adds this bright, citrusy punch that keeps each bite from feeling heavy, and the fish sauce (trust me on this) adds a savory depth you can't quite put your finger on but makes the whole dish taste richer. My best friend Lucas, who claims he doesn't like "fancy" food, ate three servings the first time I made this and asked for the recipe.
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Coconut Lime Chicken and Rice Ingredients
Here's what you'll need to make this coconut lime Coconut Lime Chicken and Rice .
See Recipe Card Below This Post For ingredients Quantites
For the Chicken:
- Chicken thighs, skin-on: These stay juicy and flavorful during baking. The skin gets beautifully crispy when seared first.
- Kosher salt: Seasons the Coconut Lime Coconut Lime Chicken and Rice and Rice and helps the skin crisp up nicely.
- Black pepper: Adds a subtle warmth and depth to the Coconut Lime Chicken and Rice .
- Lime, zested: The zest packs tons of bright, citrusy flavor right into the Coconut Lime Chicken and Rice rub.
- Avocado oil: Has a high smoke point, perfect for getting that golden sear on the Coconut Lime Chicken and Rice without burning.
For the Rice:
- Shallot, chopped: Adds a mild, sweet onion flavor that's less harsh than regular onions.
- Garlic, mashed: Creates an aromatic base and adds savory depth to the rice.
- Ginger, grated: Brings warmth and a slightly spicy, fresh flavor that pairs beautifully with coconut and lime.
- Thai chilies or serrano peppers, sliced: Adds heat. Use one for mild spice or two if you like things spicier.
- Jasmine rice, rinsed: The base of the dish. Rinsing removes excess starch so the rice cooks up fluffy, not gummy.
- Green onions, sliced: Adds a fresh, mild onion flavor and a pop of color.
- Lime, juiced: Brightens the entire dish with tangy, citrusy flavor.
- Chicken broth: Helps cook the rice and adds savory flavor.
- Full-fat coconut milk: Makes the rice creamy and rich with a subtle coconut sweetness.
- Fish sauce: Adds umami and depth. Don't skip this, it makes the flavors so much richer.
- Cilantro, chopped: Fresh, herby garnish that adds brightness and color.
How to Make Coconut Lime Chicken and Rice
Preheat oven: Set your oven to 350°F (175°C) so it's ready when you need it.
Prepare the chicken: Pat the Coconut Lime Chicken and Rice thighs completely dry with paper towels (this helps them get crispy). Rub them all over with kosher salt, black pepper, and lime zest. Set aside while you heat the pan.
Cook the chicken: Heat the avocado oil in an oven-safe skillet over medium heat. Once it's shimmering and hot, place the Coconut Lime Chicken and Rice thighs skin-side down. Don't move them around. Let them cook undisturbed for 6 to 7 minutes until the skin turns golden brown and crispy. Remove the chicken to a plate.
Sauté aromatics: Turn the heat down to medium-low. Add the chopped shallots, mashed garlic, grated ginger, and sliced chilies to the same skillet with all those Coconut Lime Chicken and Rice drippings. Sauté for about 1 minute, stirring occasionally, until everything smells amazing and softens slightly.
Toast the rice: Add the rinsed jasmine rice and sliced green onions. Stir everything together and cook for 2 to 3 minutes until the rice smells toasty and fragrant.
Add liquids: Pour in the lime juice, Coconut Lime Chicken and Rice broth, coconut milk, and fish sauce. Stir gently and bring everything to a gentle simmer.
Combine chicken and rice: Nestle the seared Coconut Lime Chicken and Rice thighs back into the skillet, placing them skin-side up on top of the rice. Cover the skillet tightly with a lid or foil.
Bake: Transfer the covered skillet to your preheated oven and bake for 25 minutes. After 25 minutes, remove the cover and bake for another 10 minutes so the Coconut Lime Chicken and Rice skin gets extra crispy and the rice finishes cooking.
Fluff and serve: Remove from the oven and use a fork to fluff the rice gently. Serve immediately with fresh chopped cilantro sprinkled on top.
Substitutions and Variations
Chicken: You can use boneless, skinless Coconut Lime Chicken and Rice thighs, but you'll miss out on the crispy skin. Chicken breasts work too, but watch them closely so they don't dry out.
Rice: Brown rice or basmati rice can replace jasmine rice. Brown rice will need more liquid and a longer cooking time.
Coconut milk: Light coconut milk works, but the rice won't be quite as creamy and rich.
Fish sauce: Swap with soy sauce or tamari if needed, but the flavor will be less savory and complex.
Chilies: Leave them out entirely for a mild version, or use red pepper flakes instead.
Lime: Lemon works in a pinch, though the flavor will be slightly different.
Equipment for Coconut Lime Chicken and Rice
- Oven-safe skillet or large pan
- Knife and cutting board
- Measuring spoons and cups
- Spoon for stirring
- Paper towels
- Oven
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The chicken skin will soften as it sits, but the flavors get even better the next day.
Freezer: You can freeze this for up to 3 months. Let it cool completely first, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating: Warm in a covered skillet over medium-low heat with a splash of water or broth to keep the rice from drying out. You can also microwave individual portions, covered, in 1-minute intervals until heated through.
expert tips
Dry the chicken well. This is the secret to crispy skin. Pat it completely dry before seasoning.
Don't skip rinsing the rice. It removes excess starch and keeps your rice fluffy instead of sticky and clumpy.
Use an oven-safe skillet. A cast iron or stainless steel pan works beautifully. If your skillet has a plastic handle, you can transfer everything to a baking dish before putting it in the oven.
Let the chicken sear undisturbed. Resist the urge to move it around. Letting it sit is what creates that golden, crispy skin.
Adjust the heat level. Start with one chili pepper if you're not sure about spice. You can always add more heat with red pepper flakes at the table.
Fluff the rice gently. Use a fork and be gentle so you don't smash the grains.
FAQ
What goes well with coconut lime chicken?
This pairs beautifully with light, fresh sides like cucumber salad, steamed veggies, or a simple green salad with citrus dressing. Since the dish is rich and creamy, something crisp and refreshing balances it nicely.
Do lime and coconut water go together?
Yes! Lime and coconut flavors complement each other really well. The tartness of lime cuts through the richness of coconut, creating a bright, balanced flavor.
What goes with coconut and lime rice?
Grilled shrimp, seared fish, or roasted vegetables all pair nicely with coconut lime rice. You could also serve it alongside any protein with bold, savory flavors.
What does soaking chicken in lime do?
Lime juice acts as a mild tenderizer and adds flavor, but in this recipe, we're using lime zest as a rub instead of a marinade. The zest gives you all that bright citrus flavor without making the chicken mushy, which can happen if you marinate too long in acidic liquids.
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Coconut Lime Chicken and Rice
Ingredients
Method
- Pat the chicken thighs dry with paper towels, then rub them with kosher salt, black pepper, and lime zest. prep
- Heat avocado oil in a large oven-safe skillet over medium heat. prep
- Once the oil is hot, add the chicken thighs skin-side down and cook for 6-7 minutes until golden and crispy. cook
- Remove the chicken from the skillet and set aside. finish
- Reduce heat to medium-low, then add the chopped shallot, garlic, ginger, and chilies to the skillet. Sauté for about 1 minute, until tender. prep
- Add the rinsed jasmine rice and green onions, stirring and toasting the rice for 2-3 minutes until fragrant. mix
- Pour in the lime juice, chicken broth, coconut milk, and fish sauce. Bring to a gentle simmer. mix
- Nestle the chicken thighs back into the skillet, skin-side up, on top of the rice. assemble
- Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25 minutes. bake
- After 25 minutes, remove the cover and bake for an additional 10 minutes until the chicken is fully cooked and the skin is crispy. bake
- Fluff the rice with a fork, then serve and garnish with cilantro. finish
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