Best 4 Jerk Chicken Nuggets With Lime Coconut Rice Recipes

Spice up your dinner repertoire with these flavor-packed jerk chicken nuggets served over a bed of creamy and fragrant lime coconut rice. The perfect combination of sweet, savory, and a hint of heat will tantalize your taste buds. This recipe is not only delicious but also easy to follow, making it a great choice for busy weeknight meals or casual weekend gatherings. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure that will leave you craving for more.

Here are our top 4 tried and tested recipes!

COCONUT-LIME CHICKEN

Coconut-Lime Chicken image

Marry tangy lime with sweet coconut and you get this exotic tasting chicken dish. Fragrant jasmine rice is a wonderful accompaniment.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 cup uncooked jasmine rice
1 cup water
3/4 cup light coconut milk
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated lime zest
1 tablespoon minced fresh gingerroot
1 tablespoon rice vinegar
1 tablespoon honey
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons canola oil
1 teaspoon sesame oil
1/4 cup sweetened shredded coconut
1 tablespoon minced fresh cilantro

Steps:

In a large saucepan, bring the rice, water, coconut milk, sugar and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, in a small bowl, combine the lime juice, soy sauce, lime zest, ginger, vinegar and honey; set aside. In a large skillet, saute chicken in canola and sesame oils until no longer pink. Add lime mixture to the pan. Bring to a boil; cook and stir for 2 minutes. Sprinkle with coconut and cilantro. Fluff rice with a fork and serve with chicken mixture.

Nutrition Facts : Calories 415 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 671mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.

HOMEMADE CHICKEN NUGGETS RECIPE

Homemade Chicken Nuggets Recipe image

Follow this Homemade Chicken Nuggets Recipe for crunchy, juicy chicken nuggets. These chicken nuggets will be your new go-to kid pleasers!

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings

Number Of Ingredients 2

Ingredients

1 lb. boneless skinless chicken breasts, cut into 1-1/2- to 2-inch pieces
1 pkt. SHAKE 'N BAKE Chicken Coating Mix

Steps:

Heat oven to 400°F.
Coat chicken with coating mix as directed on package.
Place in shallow foil-lined pan.
Bake 15 min. or until done (165ºF).

Nutrition Facts : Calories 210, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

JERK CHICKEN NUGGETS WITH LIME COCONUT RICE

Jerk Chicken Nuggets with Lime Coconut Rice image

These crisp chicken nuggets from Joy Wilson of Joy the Baker are moist, spicy and flavorful with the flavors of the Caribbean. The marinade is bright with lime and rum, while the coating is crisp with panko bread crumbs and loads of spice.

Provided by Reynolds Kitchens(R)

Categories Reynolds®

Time 5h

Yield 4

Number Of Ingredients 29

Ingredients

2 pounds boneless, skinless chicken breast, cut into 2-inch pieces
¼ cup fresh lime juice
¼ cup fresh orange juice
¼ cup dark spiced rum
¼ cup soy sauce
¼ cup olive oil
½ cup apple cider vinegar
Reynolds Wrap® Non Stick Aluminum Foil
2 ½ cups panko bread crumbs, crushed fine
3 large eggs, whisked
1 cup all-purpose flour
¾ teaspoon cayenne pepper
2 tablespoons lightly packed light brown sugar
1 ½ teaspoons ground allspice
1 ½ teaspoons dried thyme
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground ginger
1 teaspoon ground sage
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon freshly cracked black pepper
1 cup basmati rice
1 cup reduced-fat coconut milk
1 cup chicken broth
1 lime, juiced
1 teaspoon grated lime zest
½ teaspoon freshly cracked black pepper
¼ cup unsweetened toasted coconut, to garnish

Steps:

Marinate chicken pieces in a bowl along with lime juice, orange juice, rum, soy sauce, olive oil and apple cider vinegar. Refrigerate and marinate for 4 hours.
Preheat oven to 400 degrees F. Place a rack in the center of the oven and line two rimmed baking sheets with Reynolds Wrap® Non-Stick Foil.
Spread bread crumbs across one of the prepared baking sheets and bake until golden brown, about six minutes. Remove from the oven and set aside.
Whisk eggs in a medium bowl and set aside.
Toss together flour and cayenne pepper in a medium bowl and set aside.
Toss together the toasted bread crumbs along with sugar and spices on the rimmed baking sheet.
Remove the chicken pieces from the marinade and discard the marinade. Toss the chicken pieces lightly in the flour mixture.
Lightly coat the floured chicken pieces one at a time in the egg wash using a pair of tongs.
Transfer the coated chicken nuggets to the bread crumb and spice mixture and toss to coat, pressing the bread crumbs and spices into the nuggets. Place on the remaining prepared baking sheet in a single layer.
Bake chicken pieces for 13 to 15 minutes, flipping once during baking until cooked through.
Make the rice while the chicken bakes. Rinse basmati rice under cool water until the water runs clear. In a medium saucepan bring coconut milk and chicken broth to a simmer. Add the rice, lime juice and zest. Cover and cook until rice has absorbed all of the liquid, about 20 minutes. Remove from the heat and allow to rest for 5 minutes before fluffing. Top with black pepper and toasted coconut.
Serve chicken nuggets alongside rice and enjoy!

Nutrition Facts : Calories 1078.8 calories, Carbohydrate 126.9 g, Cholesterol 268.7 mg, Fat 35.6 g, Fiber 4.3 g, Protein 68.4 g, SaturatedFat 12.3 g, Sodium 1848.6 mg, Sugar 10.3 g

JERK CHICKEN NUGGETS WITH LIME COCONUT RICE

Jerk Chicken Nuggets with Lime Coconut Rice image

These crisp chicken nuggets from Joy Wilson of Joy the Baker are moist, spicy and flavorful with the flavors of the Caribbean. The marinade is bright with lime and rum, while the coating is crisp with panko bread crumbs and loads of spice.

Provided by Reynolds KitchensR

Categories Reynolds®

Time 5h

Yield 4

Number Of Ingredients 29

Ingredients

2 pounds boneless, skinless chicken breast, cut into 2-inch pieces
¼ cup fresh lime juice
¼ cup fresh orange juice
¼ cup dark spiced rum
¼ cup soy sauce
¼ cup olive oil
½ cup apple cider vinegar
Reynolds Wrap® Non Stick Aluminum Foil
2 ½ cups panko bread crumbs, crushed fine
3 large eggs, whisked
1 cup all-purpose flour
¾ teaspoon cayenne pepper
2 tablespoons lightly packed light brown sugar
1 ½ teaspoons ground allspice
1 ½ teaspoons dried thyme
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground ginger
1 teaspoon ground sage
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon freshly cracked black pepper
1 cup basmati rice
1 cup reduced-fat coconut milk
1 cup chicken broth
1 lime, juiced
1 teaspoon grated lime zest
½ teaspoon freshly cracked black pepper
¼ cup unsweetened toasted coconut, to garnish

Steps:

Marinate chicken pieces in a bowl along with lime juice, orange juice, rum, soy sauce, olive oil and apple cider vinegar. Refrigerate and marinate for 4 hours.
Preheat oven to 400 degrees F. Place a rack in the center of the oven and line two rimmed baking sheets with Reynolds Wrap® Non-Stick Foil.
Spread bread crumbs across one of the prepared baking sheets and bake until golden brown, about six minutes. Remove from the oven and set aside.
Whisk eggs in a medium bowl and set aside.
Toss together flour and cayenne pepper in a medium bowl and set aside.
Toss together the toasted bread crumbs along with sugar and spices on the rimmed baking sheet.
Remove the chicken pieces from the marinade and discard the marinade. Toss the chicken pieces lightly in the flour mixture.
Lightly coat the floured chicken pieces one at a time in the egg wash using a pair of tongs.
Transfer the coated chicken nuggets to the bread crumb and spice mixture and toss to coat, pressing the bread crumbs and spices into the nuggets. Place on the remaining prepared baking sheet in a single layer.
Bake chicken pieces for 13 to 15 minutes, flipping once during baking until cooked through.
Make the rice while the chicken bakes. Rinse basmati rice under cool water until the water runs clear. In a medium saucepan bring coconut milk and chicken broth to a simmer. Add the rice, lime juice and zest. Cover and cook until rice has absorbed all of the liquid, about 20 minutes. Remove from the heat and allow to rest for 5 minutes before fluffing. Top with black pepper and toasted coconut.
Serve chicken nuggets alongside rice and enjoy!

Nutrition Facts : Calories 1078.8 calories, Carbohydrate 126.9 g, Cholesterol 268.7 mg, Fat 35.6 g, Fiber 4.3 g, Protein 68.4 g, SaturatedFat 12.3 g, Sodium 1848.6 mg, Sugar 10.3 g

Tips:

For the best flavor, use freshly ground Jamaican jerk seasoning. You can also purchase pre-made jerk seasoning, but be sure to check the ingredients list to make sure it doesn't contain any unwanted additives.
If you don't have a food processor, you can chop the chicken breasts into small pieces by hand. Just be sure to cut them into even pieces so that they cook evenly.
Don't overcrowd the pan when cooking the chicken nuggets. If you do, they will steam instead of fry and won't be as crispy.
Serve the jerk chicken nuggets with your favorite dipping sauce. Some popular options include mango chutney, pineapple sauce, and sweet and sour sauce.
The lime-coconut rice is a great side dish for jerk chicken nuggets. It's easy to make and has a delicious flavor that complements the chicken perfectly.
If you don't have coconut milk, you can substitute regular milk or water.
If you don't have a lime, you can use lemon juice instead.
Garnish the lime-coconut rice with fresh cilantro or parsley for a pop of color and flavor.

Conclusion:

Jerk chicken nuggets with lime-coconut rice is a delicious and easy-to-make meal that's perfect for a weeknight dinner or a casual get-together. The jerk seasoning gives the chicken a flavorful kick, while the lime-coconut rice is a creamy and refreshing side dish. This recipe is sure to be a hit with your family and friends.