Grilled Chicken with Coconut-Jalapeño Sauce and Rice

jalapēno 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 grilled chicken with coconut jalapeño sauce 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.

jalapêno sauce


grilled chicken with coconut jalapeño sauce and rice

5 from 16 votes

Grilled Chicken with Coconut-Jalapeño Sauce and Rice

The coconut jalapeño sauce takes this recipe to the next level!

Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 to 4
Author Janssen Bradshaw



  • 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


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

Rice, for serving


  1. In a small saucepan, bring coconut milk to a simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup (about 20 minutes).
  2. Meanwhile, warm a large frying pan over medium-high heat and cook the jalapeños until slightly blackened on both sides.
  3. 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.
  4. 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.
  5. Serve over rice with sauce over the top.

Recipe Notes

(adapted from an Everyday Food recipe that I've never been able to find online in the last six years of looking)

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  1. 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.

  2. 5 stars
    I made this for dinner tonight. It was really good! Thanks for sharing! And I hope you guys are having fun abroad!

  3. 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!

  4. 5 stars
    Try Anaheim peppers if you can find them. They might b e a west coast thing though. They are really mild, especially if you remove the seeds and ribs inside like you do. they are great for chili relenos, not spicy, but great flavor.

  5. 5 stars
    I just stumbled upon your blog recently. First, that recipe looks AMAZING! Also, what a great post. I would do quite a few of the same things (including the slippers). I’d write cards and paint my nails. Maybe go see a movie by myself. I’d definitely drink a glass of wine while taking a bath at some point. And possibly watch All My Children. (You liked me until that last part, didnt’ you?)

  6. 5 stars
    I just need to apologize for my question I posted last time about the jalepenos, b/c as I found out as I kept reading, you plainly answered it. I’m working on patience!

  7. 5 stars
    Hey, question on your fab recipe. Do you really grill your peppers? I remember you saying that you used the canned type.

  8. 5 stars
    The chicken is best grilled with salt and pepper on both sides. Also, once the sauce has been added to the rice and chicken, it usually needs a fare amount of salt to make it perfect.

    We had this tonight, and it once again provided a glimpse into Heaven.

  9. 5 stars
    As the anonymous giver of the cinnamon chips, I can tell you that the HEB at 620 and O’Connor stocks them.

  10. 5 stars
    oooh, I’m excited to try this out. However I hate hot things, do you think it would be bad without the jalepenos?

  11. That recipe does sound super yummy!! Yet, I am left wondering where this mysterious store with cinnamon chips might be? Or is that a chef’s secret that you will hold out on? 🙂

  12. 5 stars
    Sounds great, though I am still a little wary about the jalepenos. I really don’t like spicy… I especially liked the part in the directions about making your husband do the chicken grilling! That’s my kind of cooking! (my husband always browns the ground beef too…)

  13. 5 stars
    Shoot. I was hoping you could use the low-fat coconut milk. Have you ever tried it?? And as to fresh jalepenos, they can vary in hotness, but I find that if I take out the seeds and ribs as you suggest, they are pretty mild. Anyway, I am always looking for good recipes, especially ones that bear repeating–often! (By the way, we had eggplant parmesan last night and it was fantastic, even with 50% less cheese.)

  14. 5 stars
    WOW…that’s sounds uber yummy and right up my hubby’s alley! I’ll have to try it out next week! Thanks for sharing 🙂

  15. 5 stars
    I have been using the Coconut cream sauce from this recipe for a while and it is MIND BLOWING!! I make Cilantro-Lime rice, grilled chicken, this sauce and a cucumber Thai salad and it’s a forever favorite meal! LOVE IT!!

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