Main Dish Recipes

Grilled Chicken with Coconut-Jalapeño Sauce and Rice

August 27, 2014
Super easy chicken and rice with a coconut, jalapeño, lime sauce

You know how you have recipes you love love love, but then somehow get out of the habit of making?

I used to make this all the time when we were first married, and Bart probably would have said it was his very favorite dish.

But then, after Ella was born, I fell out of the habit of making it and suddenly she was four and we hadn’t had it since before her birth.

A few weeks ago, something made me think of it and when I made it for dinner, Bart said, “Let’s never go this long without this meal again.”

So I made it again last week. And all was right with the world.

Two quick notes. I ALWAYS use mild canned jalapeños because when I’ve used fresh jalapeños, it was so spicy we could barely eat it. And I almost always just cook the jalapeños and the chicken in a frying pan on my stove because we don’t have a grill.

Super easy chicken and rice with a coconut, jalapeño, lime sauce

Grilled Chicken with Coconut-Jalapeño Sauce and Rice
(adapted from an Everyday Food recipe that I’ve never been able to find online in the last six years of looking)


(serves 3-4)

Sauce:
1 can coconut milk (full-fat is way preferable, but I’ve used both)
2 canned jalapeno chilis, split open so they can lay flat (I remove the seeds so it’s not too spicy).
1 Tablespoon lime juice
1/2 teaspoon salt

Chicken:
3-4 chicken breasts
2 Tablespoons olive oil
salt and pepper

Rice, for serving

In a small saucepan, bring coconut milk to a simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup (about 20 minutes).

Meanwhile, warm a large frying pan over medium-high heat and cook the jalapeños until slightly blackened on both sides.

In a blender, blend the cooked-down coconut milk, lime juice, salt and jalapeños (add the jalapeños in a few pieces and test to see if it’s too spicy) and blend until smooth.

In the same frying pan, heat the olive oil over medium-high heat. Generously salt and pepper your chicken, then place it in the pan and cook on both sides until cooked through.

Serve over rice with sauce over the top.

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4 Comments

  • Reply Lara August 27, 2014 at 3:53 pm

    This looks delicious. Definitely putting this on the menu for next week. Loving your instagram feed from Europe! Enjoy this super fun and unique seaon.

  • Reply Lauren August 27, 2014 at 3:56 pm

    This sounds amazing. We love spicy so we're definitely going to try this one out!

  • Reply Janette Fisher August 31, 2014 at 1:53 am

    I made this for dinner tonight. It was really good! Thanks for sharing! And I hope you guys are having fun abroad!

  • Reply bino May 27, 2016 at 1:17 pm

    I had the same dilemma as you- threw out my old copies of Everyday Food and could not find this recipe that I loved so much…I've used yours here a couple times and love it! Just kept searching out of curiosity. I'm guessing this is the same one you've been looking for! http://www.marthastewart.com/1153718/chicken-coconut-sauce (I found it through this site: http://www.omninerd.com/articles/Martha_Stewarts_Everyday_Food_Magazine_Recipe_Index/print_friendly) Cheers!

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