Coconut Rice and Chicken Tray Bake Recipe

This Coconut Rice and Chicken Tray Bake is the ultimate one-pan dinner that’s bursting with tropical flavors.

Juicy chicken thighs are baked until golden and crispy, perched on a bed of fragrant, creamy coconut rice. Toasted coconut flakes and vibrant garnishes like chili and cilantro add the perfect finishing touches.

The best part? The rice and chicken cook together in the oven, soaking up all the delicious juices for a dish that’s comforting, flavorful, and easy to prepare!

Ingredients

Simple yet vibrant ingredients come together to create this delightful tray bake:

For the chicken:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 2 garlic cloves, minced
• 1 tsp grated ginger
• ½ tsp salt
• ½ tsp black pepper

For the coconut rice:

• 1 ½ cups jasmine rice, rinsed
• 1 can (14 oz) coconut milk
• 1 ½ cups chicken broth
• ½ tsp salt
• 1 cup frozen peas, thawed

For the garnish:

• ½ cup toasted coconut flakes
• 2 red chilies, sliced, optional, for heat
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions

Follow these step-by-step instructions for a tropical-inspired dish that’s as easy as it is delicious:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or tray.
2. Marinate the Chicken:
   In a small bowl, whisk together the soy sauce, honey, lime juice, minced garlic, grated ginger, salt, and pepper. Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Toss to coat and let the chicken marinate for 15–20 minutes while you prepare the rice.
3. Prepare the Coconut Rice Base:
   Spread the rinsed jasmine rice evenly in the baking dish. In a separate bowl, whisk together the coconut milk, chicken broth, and salt until smooth. Pour the mixture over the rice, ensuring it’s evenly distributed. Scatter the peas over the rice.
4. Add the Chicken:
   Arrange the marinated chicken thighs on top of the rice, skin-side up, spacing them evenly. Drizzle any remaining marinade over the chicken for extra flavor.
5. Bake:
   Cover the tray tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 20–25 minutes, or until the chicken skin is golden and crispy, and the rice has absorbed all the liquid.
6. Toast the Coconut Flakes:
   While the chicken and rice are baking, toast the coconut flakes in a dry skillet over medium heat until golden and fragrant. Set aside.
7. Garnish and Serve:
   Remove the tray from the oven and let it rest for 5 minutes. Sprinkle the toasted coconut flakes over the chicken and rice. Garnish with fresh cilantro, sliced red chilies, and lime wedges for a pop of flavor and color. Serve directly from the tray and enjoy!

Tweaks and Additions

Make this dish even more exciting with these creative variations:

• Spicy Kick
  Add a teaspoon of sriracha or chili flakes to the marinade for a spicy twist.
• Vegetable Boost
  Add diced carrots, bell peppers, or zucchini alongside the rice for extra veggies.
• Sweet and Tangy
  Include a splash of pineapple juice in the rice mixture for a tropical vibe.
• Vegan Version
  Use plant-based “chicken” thighs and vegetable broth instead of chicken broth.

This Coconut Rice and Chicken Tray Bake is a flavor-packed, no-fuss dinner that delivers maximum taste with minimal effort. The juicy chicken, creamy coconut rice, and crunchy toasted coconut flakes make it a dish you’ll come back to again and again.

Let me know how it turns out—happy cooking!