Lime, Ginger & Cilantro Chicken with Coconut Rice

A Sun-Drenched Summer Table

There’s a moment in cooking when brightness and comfort collide — when the fragrance of fresh lime zest hits warm ginger in a hot pan, when cilantro softens from sharp to herbal, and when honeyed glaze clings to golden chicken. This recipe is built for that moment.

The chicken is marinated in citrus, seared until crisp, and glazed with lime and ginger. On the side, a bowl of coconut rice — creamy, lightly sweet, and finished with a sprinkle of toasted coconut and cashews for crunch. It’s a plate that feels alive with freshness, yet cozy enough to linger over.

I know summer is not over yet, but its close. To me this the perfect recipe for saying goodbye to summer.

What have I been up to:

My husband and I started a podcast, it will go live tomorrow. Name: Over Wine & Olives. Its just a fun place for us to talk about what’s going on in our life’s, what we are cooking and what’s inspiring us. If you do get to listen to it, let me know what you think.

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Serves: 4

When to Make:
For late summer evenings when you want something vibrant but grounding, or any weeknight in need of a reset.

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Why This Works

By finishing the chicken in the oven instead of simmering in liquid, the skin stays crisp and golden while the meat cooks through gently. Meanwhile, the glaze is reduced separately in the skillet, giving you full control over texture and shine. Every bite has brightness, depth, and contrast.

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Ingredients

For the Chicken

• 6 bone-in, skin-on chicken thighs (about 2 ½ lbs)

• 3 limes, zested and juiced (about ¼ cup juice)

• 2 tbsp soy sauce (or fish sauce for more depth)

• 2 tbsp olive oil

• 1 tbsp freshly grated ginger

• ½ tsp ground coriander

• ½ tsp chili flakes (optional)

• ½ cup chicken stock - step 7

• 2 tbsp honey - step 7

For Blooming the Oil

• 2 tbsp olive oil (for cooking)

• 1-inch piece fresh ginger, peeled and finely grated

• 3 garlic cloves, minced

• 2 tbsp fresh cilantro stems, finely chopped

For the Coconut Rice

• 1 cup jasmine rice, rinsed until water runs clear

• 1 cup coconut milk (full-fat, unsweetened)

• ¾ cup water

• ½ tsp kosher salt

• 1 tsp sugar (optional)

For the Crunch Garnish

• ¼ cup unsweetened shredded coconut

• ¼ cup roasted cashews or peanuts, chopped (if you like)

For Finishing the Glaze

• 1 tbsp cold unsalted butter

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Method

1. Marinate the Chicken
   In a large bowl, whisk together lime juice, lime zest, soy sauce, olive oil, coriander, and chili flakes. Add chicken, toss well to coat, and marinate at least 30 minutes at room temp or up to 4 hours in the fridge.

2. Toast the Garnish
   In a dry skillet over medium heat, toast shredded coconut until golden, 2–3 minutes. Remove from heat. Chop cashews/peanuts and combine with toasted coconut; set aside.

3. Start the Coconut Rice
   In a saucepan, combine rice, coconut milk, water, salt, and sugar (if using). Bring to a gentle boil, then reduce to low, cover, and cook 12–15 minutes until tender. Remove from heat, keep covered, and steam 5 minutes before fluffing.

4. Bloom the Aromatics
   In a large ovenproof skillet, heat 1 tbsp olive oil over medium heat. Add ginger, garlic, and cilantro stems. Sauté for 30–45 seconds until fragrant.

   • Option 1 (Deeper flavor, default): Push aromatics to the edges of the pan and keep them in while searing the chicken — they’ll caramelize and build a richer base for the glaze.

   • Option 2 (Brighter flavor): Remove aromatics after blooming and set aside. Add them back later in Step 7 when making the glaze for a fresher punch.

5. Sear the Chicken
   Remove chicken from marinade (discard marinade), pat skin dry, and place skin-side down in the skillet. Sear 5–6 minutes until golden and crisp, then flip and cook another 3 minutes.

6. Finish in the Oven
   Transfer skillet (or just the chicken, skin-side up, onto a sheet pan) into a 400°F (200°C) oven. Roast 15–20 minutes until chicken reaches 165°F (74°C). Keep the pan with fond/aromatics on the stove for the glaze.

7. Make the Glaze
   While chicken roasts, return the skillet with pan juices to medium heat. Add chicken stock and reserved lime peel strips, scraping up browned bits. Simmer until reduced by about half. Stir in honey and cook until glossy, 2–3 minutes.

   • If you saved the aromatics (Option 2), add them back in now.

   • Whisk in the cold butter for a silky finish.

8. Glaze & Garnish
   Remove chicken from the oven. Brush or spoon glaze generously over the skin. Sprinkle with the coconut-cashew mix.

9. Serve
   Spoon coconut rice onto plates, top with glazed chicken, and drizzle with extra sauce. Serve with lime wedges on the side.

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Suggested Pairings

• Side: Wok-tossed green beans with sesame oil.

• Drink: A sparkling lime agua fresca or crisp Sauvignon Blanc.

• Dessert: Fresh mango with chili-lime salt.

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Kitchen Notes

• For maximum crispness, always pat chicken dry before searing.

• Finishing in the oven keeps skin intact and crisp.

• Brush glaze just before serving so the skin doesn’t soften.

• Leftovers make an excellent rice bowl with avocado and pickled veggies.

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Next Week at the Table

Excited for fall to get here, not sure exactly what I’m cooking yet, it has been busy month for us.

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A Note from Lily

Cooking this dish reminded me of how alive food can feel when it leans on brightness. The lime is sharp, the cilantro is green, the ginger is warm — but together, they soften into something comforting. It’s a reminder that freshness doesn’t always have to be fleeting — sometimes it lingers, coating the skin of golden chicken, soaking into rice, and staying with you long after the table is cleared.

Thanks for being here.

🌿 Want more recipes?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration.

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