Grilled Island Lime Chicken with Cilantro Coconut Rice & Beans

Soaked in coconut, lime, curry and a mix of warm spices, this island-inspired grilled chicken is served with a mild coconut rice brightened with lime zest, lime juice and cilantro, then folded together with hearty black beans. Ideal for the grill, this gluten-, dairy-, egg-, peanut- and tree-nut-free dinner is a flavorful upgrade from plain grilled chicken.

With its bright, layered flavors, I often make this dish even in winter on an indoor grill pan—it’s an easy way to add a little sunshine when it’s cold and gray outside.

My husband is Haitian, so rice and beans with a protein is a favorite at our house. Using leftover coconut milk in the rice gives it a lightly creamy texture while lime zest, lime juice and fresh cilantro tie the rice to the chicken so the components complement each other without competing.

I hate finding a great grilled chicken recipe and having no idea what to serve with it. This is a complete meal, and for extra fun you can grill pineapple alongside the chicken—kids are often delighted the first time they try grilled pineapple.

We currently rent, and our small ground-level grill is conveniently portable but a bit nerve-wracking with a curious toddler nearby. Because of that I usually stay close while grilling to keep little hands safe. If you have a safe setup, it’s great to step away to check on the rice while the chicken cooks.

For best flavor, marinate the chicken at least eight hours—overnight is even better.

Don’t forget fresh lime wedges. A squeeze of lime on the rested chicken just before serving is delicious and brightens the whole plate.

I hope this recipe gives you one more reason to get outside and enjoy the grill.

Grilled Island Chicken with Lime Coconut Rice & Beans (GF, DF, Egg, Peanut, Tree nut Free) Recipe by AllergyAwesomeness.com

Grilled Island Chicken with Lime, Cilantro and Coconut Rice & Beans (GF, DF, Egg, Peanut, Tree nut Free)

Yield:
4 servings

Prep Time:
8 hours

Cook Time:
20 minutes

Total Time:
8 hours 20 minutes

Soaked in coconut, lime and curry with a blend of fragrant spices, this island-inspired chicken pairs perfectly with a subtly flavored coconut rice, finished with lime and cilantro and folded together with black beans. It’s a refreshing, allergy-friendly meal that’s simple to prepare and satisfying to eat.

Ingredients

Marinade:

3 tablespoons canola oil
Zest and juice of 1 lime
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons gluten-free soy sauce
1 1/2 teaspoons salt
2 tablespoons sugar
2 teaspoons curry powder
1/2 cup canned full-fat coconut milk*
2 large boneless, skinless chicken breasts, butterflied
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges

Lime, Cilantro and Coconut Rice:

1 cup white rice
1 cup canned coconut milk (from same can listed above)
1 cup water
Zest of half a lime
2 tablespoons lime juice (or more to taste)
2 tablespoons freshly chopped cilantro
Half of a 15 oz can black beans, drained and rinsed
1/2 teaspoon salt

Instructions

Place the chicken in a zip-top bag and add all marinade ingredients except the fresh lime wedges. Seal and refrigerate for at least eight hours, preferably overnight.
When ready, grill the chicken over medium heat until it reaches an internal temperature of 165°F (74°C). Let rest five minutes, then serve topped with extra chopped cilantro and a squeeze of fresh lime.
For the rice, bring the rice, coconut milk, water, lime zest and salt to a boil. Cover, reduce heat to low and simmer 15 minutes, or until most of the liquid is absorbed. Remove from heat and let stand 10 minutes, then fluff with a fork.
After fluffing, stir in the cilantro, lime juice and black beans. Taste and adjust seasoning, then serve alongside the grilled chicken.

Notes

*Shake the can of full-fat coconut milk thoroughly before measuring so the water and fat are combined for best texture.

Slightly tweaked from: Mel’s Kitchen Cafe