Grilled Island Chicken with Lime Coconut Rice & Beans: An Allergy-Friendly Tropical Escape
Escape to a culinary island paradise with this vibrant Grilled Island Chicken, expertly marinated in a medley of coconut, zesty lime, aromatic curry, and a symphony of exotic spices. This flavorful chicken is perfectly paired with a mild, creamy coconut rice, subtly infused with fresh lime and cilantro, and generously stirred with hearty black beans. Beyond its irresistible taste, this complete dinner offers a welcome relief for those with dietary restrictions, being entirely gluten-free, dairy-free, egg-free, peanut-free, and tree nut-free. It’s a fantastic recipe that elevates plain grilled chicken into an unforgettable meal, perfect for any grilling occasion.
The distinct and harmonious combination of flavors in this Grilled Island Chicken recipe is so captivating that it has become a staple in our home, even during the chilliest winter months. When cold and snowy weather prevails, firing up my indoor grill pan to prepare this dish instantly transports me to a sunnier place, offering a much-needed touch of warmth and an escape from the gray outdoors. It’s a testament to how food can truly lift your spirits and evoke pleasant memories or dreams of a tropical getaway.
My husband, with his Haitian heritage, deeply appreciates a meal centered around a satisfying protein served with rice and beans. This cultural preference perfectly aligns with the design of this recipe, making it a comforting and familiar dish for him. To ensure no ingredient goes to waste and to enhance the flavor profile, we ingeniously use the remaining coconut milk from the chicken marinade in the rice. This not only gives the rice a delightfully creamier texture but also infuses it with a subtle richness that complements the chicken beautifully. Furthermore, I enhance the rice with fresh lime zest, a squeeze of tangy lime juice, and a generous sprinkle of freshly chopped cilantro. These additions are crucial; they don’t compete with the chicken’s bold flavors but rather marry with them, creating a cohesive and beautifully balanced meal where every component sings in harmony.
One of my biggest pet peeves is discovering a mouth-watering grilled chicken recipe only to be left wondering what to serve alongside it. That’s why I absolutely adore this recipe: it’s a complete meal in itself, thoughtfully designed to offer a balanced plate without any guesswork. You have your flavorful protein, your satisfying carbs, and a fresh, herbaceous touch all in one go. For an extra layer of fun and flavor, I highly recommend grilling some fresh pineapple alongside the chicken. The heat caramelizes the pineapple, bringing out its natural sweetness and adding a fantastic juicy, tangy counterpoint to the savory chicken. My kids, who had never encountered grilled pineapple before, were utterly bewildered by the concept but quickly became converts, repeatedly sneaking pieces from my stash!
Currently, as renters, our outdoor grilling setup consists of a small, ground-level grill. While it’s incredibly convenient and portable for camping trips, it admittedly makes me quite nervous when used at home, especially with a curious toddler running around. Its height is just perfect for little hands to reach, turning what should be a relaxing cooking experience into a constant vigil. Instead of being able to multitask—flipping chicken, then stepping away to check on the simmering rice—I feel tethered to the grill, ensuring no adventurous fingers get too close to the flames. It’s truly baffling to me, this fascination boys seem to have with fire. I distinctly remember being almost 21 before I felt comfortable lighting a simple candle. They certainly didn’t inherit this fiery interest from me!
When it comes to achieving truly succulent and flavorful grilled chicken, I am a firm believer in the power of marination. In my humble opinion, chicken should be marinated for a minimum of eight hours. For the absolute best results, allowing it to marinate overnight is the golden standard. This extended soaking time allows the vibrant blend of coconut milk, lime, curry, and other spices to deeply penetrate the meat, tenderizing it and infusing every fiber with incredible island-inspired flavors. It’s this crucial step that transforms ordinary chicken breasts into a tender, juicy, and utterly delicious tropical delight.
And please, whatever you do, do not forget to serve this dish with plenty of fresh lime wedges! I know sometimes limes end up being mere garnishes, often untouched on the plate. However, with this Grilled Island Chicken, a generous squeeze of fresh lime juice over the chicken *after* it has rested is an absolute game-changer. That bright, acidic burst of lime cuts through the richness of the coconut and spices, elevating all the flavors and adding a zingy freshness that is truly DELICIOUS. It’s the final, essential touch that brings the whole meal to life, providing a perfect balance and a memorable finish to every bite. Don’t skip it!
I sincerely hope your summer season is off to a spectacular start and that this recipe for Grilled Island Chicken with Lime Coconut Rice & Beans provides you with yet another wonderful reason to step outside, fire up the grill, and savor the beautiful weather with friends and family. This meal is designed not just to nourish, but to delight and transport you, even if just for a moment, to a sun-drenched beach with every mouth-watering bite. Enjoy the process, the flavors, and the company!
Grilled Island Chicken with Lime, Cilantro and Coconut Rice & Beans (GF, DF, Egg, Peanut, Tree nut Free)
4 servings
8 hours
20 minutes
8 hours 20 minutes
Soaking in coconut, lime, curry, and a pletherora of spices this island-inspired chicken is paired with a mild coconut rice with hints of lime, cilantro and stirred into filling beans. Great for grilling, this gluten, dairy, egg, peanut, and tree nut free dinner is a welcome relief from plain grilled chicken.
Ingredients
Marinade:
- 3 tablespoons canola oil
- Zest and juice of 1 lime
- 1 teaspoon ground cumin
- 1 1/2 teaspoons ground coriander
- 2 tablespoons gluten-free soy sauce
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 2 teaspoons curry powder
- 1/2 cup canned full-fat coconut milk (found in Asian isle)*
- 2 large boneless, skinless chicken breasts, butterflied
- 1/4 cup chopped fresh cilantro
- Fresh limes, cut into wedges
Lime, Cilantro and Coconut Rice:
- 1 cup white rice
- 1 cup canned coconut milk (from the same can above, one can will have enough for both)
- 1 cup water
- Zest of half a lime
- 2 Tablespoons lime juice (or more to taste)
- 2 Tablespoons freshly chopped cilantro
- Half of a 15oz can of black beans, drained and rinsed
- 1/2 teaspoon salt
Instructions
- Place the chicken in a zip-loc bag and add all of the ingredients, except for the fresh limes for the marinade. Refrigerate for at least eight hours, and if possible, overnight.
- Once it is done marinating, grill over medium heat until the chicken reaches an internal temperature of 165. Allow to rest for five minutes. Serve with additional freshly chopped cilantro on top and freshly squeezed lime juice.
- For the rice, bring the rice, coconut milk, water, lime zest and salt to a boil. Cover, reduce the heat to low and simmer for 15 minutes, or until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
- Once it’s ready to be fluffed, add the cilantro, lime juice and black beans. Stir to incorporate and serve with the chicken.
Notes
*Be sure to shake the can of full-fat coconut milk well before you start measuring it, to ensure the water and the fat are no longer separated.
Recipe inspired by and slightly tweaked from: Mel’s Kitchen Cafe