Description
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk (canned)
- 1 cup water
- 1/2 teaspoon salt
For Garnish (optional):
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Marinate the Chicken:
- In a bowl, whisk together the soy sauce, lime juice, lime zest, grated ginger, minced garlic, olive oil, honey, salt, and pepper.
- Place the chicken in a large resealable plastic bag or shallow dish and pour the marinade over it. Ensure the chicken is well coated.
- Marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours.
- Cook the Coconut Rice:
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice, coconut milk, water, and salt. Stir well.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
- Cook the Chicken:
- Preheat a grill, grill pan, or skillet over medium-high heat. Lightly oil the grates or pan.
- Remove the chicken from the marinade and discard the marinade.
- Grill or cook the chicken for 6-7 minutes per side, or until the chicken is cooked through and has a nice char (internal temperature should reach 165°F/75°C).
- Let the chicken rest for a few minutes before slicing.
- Serve:
- Serve the sliced Ginger-Lime Chicken over the Coconut Rice.
- Garnish with chopped fresh cilantro and lime wedges if desired.
Enjoy the vibrant and delicious flavors of Ginger-Lime Chicken with Coconut Rice, a perfect blend of zest and creaminess that will transport your taste buds to a tropical paradise!
Notes
Tips for Making Perfect Ginger-Lime Chicken with Coconut Rice
- Marinate for Maximum Flavor:
- For the best flavor, marinate the chicken for at least 1-2 hours. If you have more time, marinating overnight will infuse the chicken with even more flavor.
- Use Fresh Ingredients:
- Fresh lime juice and zest, along with freshly grated ginger, will provide the most vibrant and authentic flavors.
- Balance the Marinade:
- Adjust the marinade ingredients to your taste. Add more honey for sweetness, lime juice for tanginess, or soy sauce for a saltier kick.
- Cooking the Rice:
- Rinse the rice thoroughly to remove excess starch, which helps achieve a fluffy texture.
- Stir the coconut milk well before measuring to ensure it’s fully mixed.
- Temperature Control:
- Cook the chicken over medium-high heat to get a good sear and char without burning it. Lower the heat if it starts to burn before it’s cooked through.
- Rest the Chicken:
- Let the chicken rest for a few minutes after cooking. This helps the juices redistribute, keeping the chicken moist and flavorful.
- Check Doneness:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety and juiciness.
- Customize the Garnish:
- Fresh cilantro and lime wedges add a burst of color and flavor. You can also add sliced green onions, toasted coconut flakes, or a sprinkle of chopped peanuts for extra texture.
- Serve Immediately:
- Coconut rice can thicken as it cools, so serve it as soon as it’s ready for the best texture. If it becomes too thick, you can fluff it with a fork and add a splash of coconut milk or water.
- Leftovers:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or coconut milk to maintain moisture.
Following these tips will help ensure your Ginger-Lime Chicken with Coconut Rice turns out delicious and full of flavor every time!