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This Coconut Lime Chicken and Rice has become my family's most requested dinner. It's such a cozy one pan meal with the most amazing flavors. The chicken gets this incredibly crispy skin and sits on top of the creamiest coconut rice you've ever tasted. I love how the lime garlic and ginger make everything taste so fresh and vibrant.
What Makes This Recipe Special
When I'm craving comfort food but want something a little different this is my go to recipe. Everything cooks together in one pan so cleanup is super easy. The rice soaks up all those gorgeous flavors while the chicken gets crispy on top. Even my pickiest eaters come back for seconds.
Everything You Need
- Chicken Thighs: I always use skin on for that amazing crispy top.
- Salt and Pepper: Just enough to make the flavors sing.
- Lime: Both juice and zest add such brightness.
- Avocado Oil: Perfect for getting that chicken skin golden.
- Shallot: Adds such lovely sweet flavor.
- Garlic: Fresh is best here trust me.
- Ginger: Gives everything a wonderful warmth.
- Thai Chilis: Use as many as you like for heat.
- Jasmine Rice: Gets so fluffy and fragrant.
- Green Onions: Use the whole thing white and green parts.
- Chicken Broth: Makes everything extra flavorful.
- Coconut Milk: Full fat makes the rice so creamy.
- Fish Sauce: Just a splash for amazing depth.
- Cilantro: Fresh herbs make everything prettier.
Lets Get Cooking
- Starting with the Chicken
- Pat those thighs really dry then season them well with salt pepper and lime zest. Get your pan nice and hot with oil then lay them skin side down until they turn golden and crispy.
- Making it Perfect
- Cover your pan and pop it in a 350°F oven for about 25 minutes then uncover for another 10 to get that skin extra crispy.
- Building the Flavors
- Take out the chicken then cook your shallot garlic ginger and chilies just until they smell amazing usually takes about a minute.
- Getting the Rice Ready
- Add your rice and green onions to the pan let them toast up and get fragrant for a few minutes.
- Bringing it All Together
- Pour in your lime juice broth coconut milk and fish sauce nestle the chicken back in cover and bake. After 25 minutes take the lid off for a final 10 minutes.
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My Kitchen Secrets
Let that chicken skin get really crispy don't move it around while it sears. Take time to toast your rice it makes such a difference in flavor. If you're not big on spice just use fewer chilies or swap them for something milder. I always keep extra lime wedges and cilantro handy for serving.
Serve It Up
This dish is pretty much a complete meal on its own but sometimes I'll throw together a quick side salad or some roasted veggies. For something special try it with fresh pineapple salsa or my cucumber salad the fresh flavors go perfectly together.
Storage Tips and Planning Ahead
Leftovers keep beautifully in the fridge for about 4 days. When you reheat it add a splash of broth to keep the rice moist. If you want to get ahead you can season the chicken and chop all your veggies the day before just keep them separate until cooking time.
A bowl of grilled chicken thighs seasoned with herbs on a bed of cilantro-lime rice, garnished with fresh cilantro and lime wedges.
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Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
While you can use chicken breasts, thighs are recommended as they stay juicier and more flavorful. If using breasts, reduce the cooking time by about 5-7 minutes to prevent them from drying out.
- → Can I make this less spicy?
Yes, you can adjust the spice level by reducing or omitting the Thai chilies. The dish will still be flavorful from the coconut, lime, and other aromatics.
- → What can I substitute for fish sauce?
While fish sauce adds unique flavor, you can substitute with soy sauce or coconut aminos. The taste will be different but still delicious.
- → Why do I need to rinse the rice?
Rinsing removes excess starch and helps prevent the rice from becoming too sticky. It also ensures the rice cooks up fluffy and separate.
- → Can I make this ahead of time?
Yes, this dish actually gets better with time. You can make it up to 2 days ahead and reheat gently. The rice will absorb more of the coconut flavor.
Conclusion
This one-pan meal combines crispy-skinned chicken thighs with creamy coconut rice, brightened with lime and fresh herbs. It's a complete dinner that's both simple to make and full of Thai-inspired flavors.