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Cilantro Lime Chicken with Coconut Rice & Mango Salsa
Ash Tyrrell

Cilantro Lime Chicken with Coconut Rice & Mango Salsa

I made this dish on a whim one hot afternoon when I wanted something that tasted like a vacation without actually booking a flight. The second the lime and cilantro hit that hot skillet, my whole kitchen smelled like summer. I paired the juicy chicken with creamy coconut rice and a bright, tangy mango salsa, and honestly, it disappeared off the plates faster than I expected.
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs – thighs stay juicier than breasts and hold up better to the acidic marinade
  • 2 tbsp avocado oil – has a high smoke point so it won't burn when you sear the chicken
  • Zest of 1 lime and juice of 2 limes – zest packs way more citrus oil and flavor than juice alone so don't skip it
  • 3 cloves garlic minced – fresh garlic gives a sharper, more fragrant punch than the jarred kind
  • ½ cup fresh cilantro finely chopped – use fresh, not dried; dried cilantro loses almost all its bright flavor
  • 2 tbsp Greek yogurt – helps tenderize the chicken and adds a subtle creaminess to the marinade
  • 2 tbsp honey – balances the acidity from the lime and helps the chicken caramelize beautifully
  • 1 tsp ground cumin – adds an earthy warm base note
  • 1 tsp chili powder – brings a gentle smoky heat
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup jasmine rice – its light floral aroma pairs perfectly with the coconut milk
  • 1 can 13.5 oz full-fat coconut milk – full-fat is key here; light coconut milk won't give you that rich, creamy texture
  • ½ tsp salt
  • 2 tbsp fresh cilantro chopped
  • 1 ripe mango diced – pick one that gives slightly when pressed for the best sweetness
  • ½ red bell pepper diced – adds crunch and a mild sweetness
  • ½ red onion finely diced – soak in cold water for 5 minutes first if you want a milder bite
  • 1 jalapeño finely diced – remove the seeds if you prefer less heat
  • ¼ cup fresh cilantro chopped
  • Juice of 1 lime
  • Salt to taste

Method
 

  1. In a large bowl, whisk together the avocado oil, lime zest, lime juice, garlic, cilantro, Greek yogurt, honey, cumin, chili powder, salt, and pepper. Add the chicken thighs and toss until every piece is well coated. Cover and let it sit for at least 30 minutes so the flavors soak in.
  2. While the chicken marinates, add the jasmine rice, coconut milk, and salt to a saucepan. Bring it to a gentle simmer, then cover and cook until the rice is tender and has soaked up all the liquid. Stir in the chopped cilantro right before serving for a fresh finish.
  3. In a separate bowl, combine the diced mango, red bell pepper, red onion, and jalapeño. Add the chopped cilantro and lime juice, then season with salt to taste. Give it a gentle stir and set it aside so the flavors can meld while you finish the chicken.
  4. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs in a single layer without overcrowding the pan. Cook for about 5 to 7 minutes per side, flipping once, until the chicken is golden and cooked through.
  5. Spoon a generous portion of coconut rice onto each plate as your base. Slice the chicken thighs and layer them over the rice. Finish with a big scoop of the fresh mango salsa right on top for that final pop of color and flavor.

Notes

  • I always let the chicken marinate for at least 30 minutes, but if I have the time, I let it sit for a few hours in the fridge for even deeper flavor
  • I make sure my skillet is properly preheated before adding the chicken, otherwise it steams instead of getting that nice golden sear
  • I let the chicken rest for a few minutes after cooking so the juices redistribute instead of spilling out when I slice it
  • I taste my mango salsa before serving and adjust the lime juice or salt since mangoes vary in sweetness
  • I don't skip stirring the rice occasionally while it cooks so it doesn't stick to the bottom of the pan