Lime Coconut Curry Chicken with Coconut Rice

June 7, 2021Brianna

I love this meal. It’s filling and has some of the most well balanced flavors there could be. Coconut and lime and curry and honey were meant for each other. This is a recipe I’ve been developing for over a year with each time making it adding good notes to my recipe to make it perfect. You’re going to drool while smelling it all cook in your home.

If you’re looking for a coconut dessert to go with this dish, try these delicious black bottom coconut cream pie bars!

Lime Coconut Curry Chicken

Print Recipe

Grilled coconut curry chicken with honey and lime. Perfectly moist and so flavorful. Extra delicious when made with an easy coconut rice.

Prep Time: 15 minutes (plus at least 1 hour of inactive marinading time)
Cook Time: 25 minutes
Total Time: 40 minutes (plus inactive marinading time)
Yield: Serves 6 1x

Ingredients

Scale

Chicken-

1/4 cup oil

2 lime’s zest and juice

2 teaspoons ground cumin

1/4 cup low sodium soy sauce

2 teaspoons salt

1/4 cup honey

4 teaspoons curry powder

1 cup canned coconut milk (light or normal)

2.5–3 pounds chicken breasts

1/2 cup chopped fresh cilantro

Instructions

Chicken-

In a large bowl or in a Ziploc bag whisk together the oil, lime zest, lime juice, cumin, soy sauce, salt, honey, curry powder, and coconut milk. Add the chicken breasts and marinade at least an hour or as long as a day.

Remove the chicken from the marinade and pour the marinade into a small sauce pan. Put the saucepan on the stove over medium high heat untill it reaches a boil. Reduce heat to medium and simmer for 10 minutes.

Grill (or bake at 375) the chicken untill it’s cooked through.*see note

Sprinkle with chopped cilantro and drizzle with cooked marinade before serving.

Notes

I try to put the chicken in the marinade in the morning and then make it for dinner about 6 hours later. But at least 1 hour is good for the flavor.

There is no worry of food poisoning by using the marinade as a sauce because you’re cooking it. It only has to reach 165 F for the potential danger to be gone, and boiling it for 10 minutes is well beyond the worry.

I love using my countertop grill for this recipe. In the summer using our BBQ grill is also a great option.

You only use 1 cup of coconut milk for the marinade. Reserve the rest of that can for the coconut rice in addition to 1 more whole can of coconut milk if you’re making the coconut rice.

Keywords: lime coconut curry chicken, coconut curry chicken, coconut, coconut curry, chicken curry