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Coconut Lime Baked Chicken with Coconut Mango Sticky Rice

This coconut lime baked chicken is served with coconut infused mango sticky rice for a deliciously crispy, tender and tropical chicken dinner.

Having eaten more Cliff bars and beef jerky over the last week than I probably have in my entire life, one thing that makes easing back into real life after vacation a little easier is the fact that at least I have access to real food 24/7 without having to pay some exorbitant tourist price for it.

Coconut lime baked chicken with coconut mango sticky rice

Before we left, I had just found a new place nearby to buy organic chicken at a very reasonable price.

I’m not even exaggerating when I say there were at least 6 or 7 packages of bone-in chicken thighs and chicken leg quarters with skin purchased and thrown in the freezer after that discovery and enough crispy fried chicken meals to warrant Ulysses asking if I had just discovered some long lost southern gene.

Coconut lime baked chicken

Well, there isn’t any lurking southern gene I know of, but I will say that traditional buttermilk fried chicken was the inspiration for this coconut milk baked chicken with mango sticky rice.

It’s like the traditional southern dish meets its healthier Asian/Thai cousin thanks to Silk Original Coconutmilk.

I marinated the chicken in the coconut milk for 36 hours (which only happened because of an impromptu dinner out the night I was supposed to cook it, I don’t ever have the foresight for 36 hour marinades) saving some of the marinade for a creamy lime, ginger and lemongrass infused sauce and the result was some of the moistest and refreshing chicken I’ve ever eaten.

Served over sweet mango sticky rice (my newest starch obsession) cooked with coconut milk as well, it’s pretty much a savory Thai explosion that beats Cliff bars and jerky a million times over.

Coconut lime baked chicken with coconut mango sticky rice and coconut sauce

My backyard view of dandelion ridden grass and the neighbor’s pool might not compare to the cliffs of Zion national park, but at least I have this faux-fried chicken.

If you love the flavors of coconut and lime (like me) and want to try some dessert variations on that combination, check out this key lime coconut panna cotta or this coconut lime ice cream float.

For more chicken recipes like this coconut lime chicken, try Sticky Thai ChickenSweet and Spicy Indian Chicken or, Sriracha Lime Chicken Skillet.

And most definitely, my newest favorite chicken dish – maple miso chicken!

Coconut lime baked chicken with coconut mango sticky rice

Coconut Lime Baked Chicken with Coconut Mango Sticky Rice

Yield: 4 servings
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes

This coconut lime baked chicken is served with coconut infused mango sticky rice for a deliciously crispy, tender and tropical chicken dinner.


For the Chicken

  • 1 1/2 pounds bone-in chicken thighs with skin
  • 2 1/2 cups Silk original coconutmilk
  • 1 inch piece of fresh ginger, grated
  • 1 teaspoon lemon grass paste
  • zest of 1 lime
  • juice of 1 lime
  • salt & pepper
  • 1 tablespoon cornstarch

For the Rice

  • 1 cup white sushi rice
  • 1 cup Silk original coconutmilk
  • 1 cup water
  • 1 mango, chopped


For the Chicken

  1. Whisk together the coconut milk, ginger, lemon grass paste, lime zest, lime juice, salt and pepper in a large bowl.
  2. Pour 1 cup of the marinade into a separate container, seal and refrigerate (this will be used later for the sauce).
  3. Place the chicken in the bowl with the remaining marinade. Toss to coat and submerge the chicken in the mixture as much as possible.
  4. Cover and marinade for at least 2 hours up to overnight.
  5. Remove the chicken from the marinade, place on a baking sheet.
  6. Heat the oven to 450 degrees and cook chicken for 20-25 minutes until golden brown and crispy.
  7. While chicken cooks, pour the reserved marinade into a medium skillet over medium heat.
  8. Whisk the cornstarch together with about 2 tablespoons of water until dissolved.
  9. Add the cornstarch slurry to the skillet and whisk continuously until the mixture comes to a simmer and starts to the thicken. Once thickened, turn off heat and set aside.

For the Rice

  1. Combine the rice, coconut milk and water in a small sauce pot.
  2. Bring to a boil then reduce to low and cook covered until the liquid is fully absorbed by the rice.
  3. Remove from the heat, add the chopped mango and stir to combine.
  4. Serve the chicken with the rice and top with the sauce.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 578Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 218mgSodium: 551mgCarbohydrates: 37gFiber: 3gSugar: 19gProtein: 48g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


Please leave a comment below or pin it to your Pinterest account!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.


Monday 3rd of April 2023

Can you use regular canned coconut milk instead of Silk?

Gina Matsoukas

Tuesday 4th of April 2023

Yes, just mix it well so the cream and water isn't separated.

Misty Martin

Thursday 27th of August 2015

This sounds delicious, can't wait to try it!

well, hello monday… |

Monday 16th of June 2014

[…] can’t i just have everything i pin show up on my table to eat?!’ list: one. two. three. four. five. […]

claire @ the realistic nutritionist

Monday 9th of June 2014

I'm coming over for dinner, my friend!

Taylor @ Food Faith Fitness

Monday 9th of June 2014

I am glad you had a good vacay! The pictures on IG looked incredible! I seriously am obsessed with this chicken. I am on a coconut lime kick, and I just discovered that I LOVE mango (didn't like it before) This is happening. Pinning!

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