Coconut Chicken and Rice

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  • Level: Easy
  • Total: 40 min (plus 8 hr marinating)
  • Active: 40 min
  • Yield: 4 servings
The key to the chicken in this recipe is a long marinade in the coconut mixture. Because coconut milk is subtle in flavor, a long marinade helps the flavor to come through after grilling. The rice also includes coconut, which is the perfect complement to the subtly flavored chicken.



  1. Combine 1 cup of the coconut milk, the lime zest, half of the garlic, the grated ginger, brown sugar and 1/2 teaspoon salt in a medium bowl. Add the chicken and toss to coat. Cover and let marinate 8 hours or overnight.
  2. Preheat a grill to medium high. Remove the chicken from the marinade and season lightly with salt.
  3. Heat the coconut oil in a medium saucepan over medium heat. Add the remaining garlic and the chopped ginger. Cook, stirring, until softened but not browned, 1 to 2 minutes. Add the rice; cook, stirring, until slightly toasted, 1 to 2 minutes. Add the remaining coconut milk, 1 1/4 cups water and 1/2 teaspoon salt. Bring to a simmer, then stir and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
  4. Meanwhile, brush the grill with coconut oil. Grill the chicken until well marked and cooked through, about 10 minutes, flipping halfway through. Transfer to a plate and loosely cover.
  5. Fluff the rice with a fork. Add the broccoli, toasted coconut and scallions to the pan; toss to combine. Let sit to slightly cook the broccoli, about 2 minutes. Divide the chicken and rice among plates. Serve with lime wedges.