Chicken in Coconut Lime Marinade

Introduction

Stabbing the chicken about ½ inch deep helps the coconut milk, lime, mint, and ginger work past the surface so the marinade does more than coat the skin. You end up with crisp chicken over clove-scented basmati rice, which fits well as a grill dinner or a prep-ahead meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4

Ingredients

Marinating

• Skin-on chicken legs, breasts, or wings (sufficient for the number of people you are cooking for)
• 1 tin (400 ml) coconut milk
• 1 lime, zested and juiced
• 1 bunch fresh mint, chopped
• 1 large sprinkle of paprika
• 1 pinch of salt
• 1 small knob of fresh ginger, grated

Rice

• 1 cupful of basmati rice per person
• 10 g butter (optional)
• 3 cloves

Instructions

Marinating

1. Stab the chicken in various places to a depth of about ½ inch so that they take on the taste from the marinade.
2. Combine all the contents of the marinade together in a dish, and place the chicken into it so that the chicken is covered by the marinade. Let marinate, turning occasionally, for at least 3 hours, or overnight is possible-the longer the better.
3. Place the chicken pieces on a barbecue, an electric grill, or even in the oven. Cook until done, making sure you coat the chicken with plenty of the marinade as you cook. You should aim for a nice crispy skin.

Rice

1. In a large saucepan bring some salted water to a boil, and add the cloves.
2. Add the rice, and boil until the rice is cooked. Drain and rinse under hot water to remove excess starch. Take out the cloves and discard.
3. Return the rice to the pan and place over a low heat. Add about ½ cupful of the coconut marinade mixture (or any leftover coconut milk from the tin) to the rice, and heat through slowly.
4. Add the butter at the last minute, and let it melt. If there is any left over, also add a handful of the chopped mint leaves to the rice as well.
5. Fluff up the rice with a fork.

Serving

1. Place rice in the middle of your serving plate, place the grilled/barbecued chicken on top, sprinkle with a squeeze of fresh lime juice, and serve with a green salad.

Variations

• Use chicken wings instead of legs or breasts if you want more surface area for crisp skin and faster cooking; the marinade still works the same way.
• Use skin-on chicken breasts if you want a leaner result; watch the cooking time closely because breasts dry out faster than legs.
• Skip the 10 g butter in the rice if you want a lighter finish; the rice will taste a little less rich but still picks up the coconut and clove.
• Replace basmati rice with jasmine rice if needed; the rice will be softer and more aromatic, with less of the separate-grain texture basmati gives.

Tips for Success

• Make the ½-inch stabs evenly across the chicken so the coconut milk and lime can reach into the meat instead of sitting on the skin.
• Give the chicken at least 3 hours in the marinade; less time will still flavor the surface, but the mint, ginger, and lime won’t carry as far.
• Keep brushing or spooning marinade over the chicken as it cooks, but stop once the final basting has set so the skin can crisp.
• Remove the cloves from the rice before fluffing so you don’t leave whole spices in the finished dish.
• Heat the rice slowly after adding the coconut mixture so it warms through without turning gluey.

Storage and Reheating

Store the chicken and rice in separate airtight containers in the fridge for up to 4 days. If you want to freeze it, freeze the chicken for up to 2 months and the rice for up to 1 month in freezer-safe containers or zip-top bags.

Reheat the chicken in a 375°F oven until hot and the skin starts to crisp again, about 12 to 15 minutes, or a little longer if reheating from cold in larger pieces. Reheat the rice in the microwave or on the stovetop with a small splash of water, covered, until steaming hot.

FAQ

Can you cook the chicken in the oven instead of on a barbecue?

Yes. Roast it on a rack or tray at high heat so the skin has a chance to crisp, and baste with the marinade during cooking.

Can you marinate the chicken longer than overnight?

You can, but 24 hours is a practical limit. The lime juice will keep working on the surface, which can soften the texture if you leave it much longer.

Can you use boneless chicken?

Yes, but reduce the cooking time. Boneless pieces cook faster and won’t give you quite the same crisp-skin result as bone-in, skin-on cuts.

Do you need the butter in the rice?

No. It’s optional and mainly adds richness and a slightly smoother finish to the rice.