Baked Coconut-Lime Chicken with Cilantro Rice
Tender chicken marinated in coconut milk and lime juice, baked to juicy perfection and served over fragrant cilantro lime rice. This Caribbean-inspired chicken recipe, ready in about 80 minutes, pairs chicken thighs, bone-in, skin-on, coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces chicken thighs, bone-in, skin-on
- 1 cup coconut milk
- 3 tbsp lime juice
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup long grain white rice
- 1/4 cup fresh cilantro, chopped
- 2 cups water
- 1 tbsp olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, whisk together 1 cup coconut milk, 3 tbsp lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken thighs and coat evenly. Marinate in the refrigerator for at least 30 minutes.
- Step 2: Preheat oven to 400°F. Remove chicken from marinade and place on a baking sheet lined with parchment paper. Bake for 35-40 minutes until skin is golden and internal temperature reaches 165°F.
- Step 3: Meanwhile, rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to boil, add rice and 1 tbsp olive oil, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender.
- Step 4: Remove rice from heat, fluff with a fork, and stir in 1/4 cup chopped fresh cilantro and zest from one lime for brightness.
- Step 5: Serve baked chicken thighs over cilantro lime rice, spooning any pan juices over the top for extra flavor.
Frequently asked questions
How long does Baked Coconut-Lime Chicken with Cilantro Rice take to make?
Total time is about 80 minutes (40 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Coconut-Lime Chicken with Cilantro Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Baked Coconut-Lime Chicken with Cilantro Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Coconut-Lime Chicken with Cilantro Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Coconut-Lime Chicken with Cilantro Rice?
Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
