August 27, 2014

Grilled Chicken with Coconut-Jalapeño Sauce and Rice

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)

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

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.


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

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

  4. 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! (I found it through this site: Cheers!


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