Ever stared at your beautifully cooked coconut chicken and thought, “Now what?” You’re not alone! I’ve been there too, wondering what side dishes could possibly do justice to this tropical, creamy delight. After experimenting with countless combinations, I’m thrilled to share my ultimate list of what to serve with coconut chicken.
Coconut chicken is that magical dish that transforms ordinary poultry into an exotic culinary experience. Whether you’re making it with a creamy coconut milk sauce or creating a crispy coconut-crusted version the right sides can elevate your meal from good to absolutely unforgettable!
What Makes Coconut Chicken So Special?
Before diving into the sides, let’s quickly appreciate what makes coconut chicken so darn delicious:
- It features tender chicken (often thighs) in a rich, creamy sauce made with full-fat coconut milk
- Many recipes add lime juice for brightness and tenderizing effects
- Garlic, ginger, and a touch of brown sugar or honey create complex flavors
- The result is juicy, flavorful chicken with tropical notes that’s both comforting and exotic
Now, let’s explore the perfect companions to this star dish!
Refreshing Salads to Balance Coconut Chicken
1. Mango Salsa
Nothing complements coconut chicken better than a vibrant mango salsa! The sweet, juicy mangoes create perfect harmony with the rich coconut sauce.
How to make it Combine diced mangoes red onions cilantro, jalapeños, and fresh lime juice. The sweet-tangy-spicy combination cuts through the richness of the coconut chicken perfectly.
2. Thai Cucumber Salad
This refreshing salad provides the perfect cooling contrast to coconut chicken.
How to make it: Thinly slice cucumbers, red onions, and bell peppers, then toss in a sweet-sour-spicy dressing with fresh herbs like mint and cilantro. The crispness rejuvenates your palate between bites of creamy chicken.
3. Avocado Salad
Creamy meets creamy in this satisfying pairing.
How to make it: Combine ripe avocados, tomatoes, and red onions in a tangy lime vinaigrette. The buttery texture of avocado complements the coconut sauce while adding nutritional value.
4. Refreshing Green Salad
Sometimes simple is best! A basic green salad provides the perfect light counterpoint.
How to make it: Toss fresh greens like spinach or romaine with tomatoes, cucumbers, and bell peppers. Add a simple vinaigrette for a clean, crisp side that lets the coconut chicken shine.
Savory Starches That Soak Up That Amazing Sauce
5. Coconut Rice
This might be the most perfect pairing of all – coconut on coconut!
How to make it: Cook jasmine or basmati rice in coconut milk instead of water. Add a pinch of salt and maybe a touch of sugar for a subtly sweet, fragrant side that mirrors and enhances the coconut chicken flavors.
6. Cilantro Lime Rice
The zesty kick of lime rice provides beautiful contrast to coconut chicken.
How to make it: Cook rice as usual, then toss with fresh lime juice, lime zest, and chopped cilantro. The bright citrus flavors pop against the creamy coconut sauce.
7. Garlic Mashed Potatoes
For ultimate comfort food vibes, serve coconut chicken with creamy garlic mashed potatoes.
How to make it: Boil potatoes until tender, then mash with butter, milk, and roasted garlic. The smooth, garlicky potatoes create an irresistible texture alongside the coconut sauce.
8. Roasted Potatoes and Asparagus
For a more rustic approach, try roasted veggies and potatoes on a sheet pan.
How to make it: Toss potato cubes and asparagus spears with olive oil, garlic, and herbs. Roast until golden brown for a delicious side that offers varied textures.
Crunchy Vegetables For Textural Contrast
9. Roasted Broccoli
The slight char on roasted broccoli adds wonderful depth alongside coconut chicken.
How to make it: Toss broccoli florets with olive oil, garlic, and spices, then roast until caramelized. The crispy edges become irresistibly nutty and flavorful.
10. Sautéed Green Beans
Quick-cooking green beans retain their crunch and vibrant color for a beautiful side dish.
How to make it: Sauté green beans in olive oil with garlic until crisp-tender. For extra flavor, cook bacon first and use the bacon fat to sauté the beans!
11. Roasted Brussels Sprouts
The caramelized, nutty flavor of roasted brussels sprouts creates a sophisticated pairing.
How to make it: Halve brussels sprouts, toss with olive oil and seasonings, then roast until crispy on the outside and tender inside.
Sweet Accents That Enhance Tropical Flavors
12. Grilled Pineapple
The caramelization from grilling pineapple brings out its natural sweetness while adding smoky notes.
How to make it: Grill pineapple slices until slightly charred for a warm, sweet side that highlights the tropical essence of coconut chicken.
13. Mango Pineapple Salsa
For the ultimate tropical experience, top your coconut chicken with this fruity salsa.
How to make it: Combine diced mango, pineapple, red onion, jalapeño, and cilantro with lime juice. Spoon over each piece of chicken for an explosion of complementary flavors.
Bready Sides for Soaking Up Sauce
14. Cheesy Broccoli Cornbread
This savory cornbread provides wonderful texture contrast to coconut chicken.
How to make it: Prepare cornbread batter and fold in broccoli florets and shredded cheddar cheese before baking. The result is a hearty, flavorful side that pairs beautifully with coconut sauce.
15. Garlic Bread
Sometimes the simplest option is the most satisfying!
How to make it: Spread butter mixed with garlic, herbs, and a little parmesan on bread, then bake until golden and crispy. Perfect for soaking up every last drop of that precious coconut sauce!
Why These Sides Work So Well
When choosing sides for coconut chicken, I always consider three key factors:
- Flavor balance – Sides that provide contrasting flavors (tangy, spicy, or herbaceous) help balance the rich, creamy coconut sauce
- Texture variety – Crispy, crunchy, or chewy sides create interesting textural contrast
- Sauce compatibility – Starchy sides that can soak up the delicious coconut sauce ensure none goes to waste!
Frequently Asked Questions About Coconut Chicken
What is coconut chicken made of?
Coconut chicken typically consists of juicy chicken (often thighs) in a rich sauce made with full-fat coconut milk, lime juice, garlic, and sometimes a touch of brown sugar for sweetness.
What does lime juice do to chicken?
Lime juice serves two purposes: it adds bright, tangy flavor and helps tenderize the chicken. The acidity breaks down meat fibers for juicier, more tender chicken.
Can you freeze coconut milk chicken?
Yes, but the coconut milk may separate when thawed. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
My Personal Favorite Combination
If I’m being honest, my absolute favorite way to serve coconut chicken is with coconut jasmine rice, mango salsa, and roasted broccoli. The combination of textures and flavors creates a perfect balance, and the rice soaks up all that delicious sauce!
But the beauty of coconut chicken is its versatility – you can pair it with almost anything and create a fantastic meal. Don’t be afraid to mix and match these sides based on what you have on hand or what you’re craving.
I’d love to hear what sides you love with your coconut chicken! Drop a comment below with your favorite pairings or any questions you might have about making these delicious sides.
Now go forth and create an amazing coconut chicken feast that’ll have everyone asking for seconds!
Grilled Coconut Chicken with Snap Pea Salad
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
marinated grilled chicken served with a creamy, flavor-packed coconut sauce and refreshing snap pea salad
servings: 4
- 1 (13.5 fl oz) can coconut milk
- 2 tbsp reduced sodium soy sauce
- 6 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1 red fresno chile, thinly sliced
- 1 tbsp lime zest
- 2 tbsp lime juice
- 1 tsp kosher salt
- 1 handful cilantro, plus more for garnish
- 2 lbs boneless, skinless chicken thighs
- cooking oil
- lime wedges, for serving
- ½ lb sugar snap peas, thinly sliced on an angle
- 1 avocado, pitted + diced
- 2 scallions, thinly sliced
- ½ red fresno chile, minced
- 2 limes, juiced
- ¼ cup cilantro leaves
- kosher salt
- Combine the coconut milk, soy sauce, garlic, ginger, chile, lime zest, lime juice, and salt in a large mixing bowl. Whisk to combine. Add the cilantro and chicken. Ensure all of the chicken is submerged. Cover the bowl.
- Marinate the chicken for 1 hour in the fridge. Transfer the chicken to room temperature and continue to marinate for 30 minutes.
- Heat the grill to medium-high heat. Brush with oil. Transfer the chicken from the bowl to the grill, draining off as much liquid as possible. Grill the chicken for about 8 minutes until slightly charred. When it easily releases from the grill, flip the chicken and finish cooking, about 5-6 more minutes.
- Meanwhile, transfer the marinade to a small saucepan over medium-high heat. Add 2 tablespoons of water. Bring to a boil. Reduce the heat to a simmer and cook for 10 minutes until slightly thickened.
- Serve the chicken with the coconut sauce spooned over top and the snap pea salad (recipe below) alongside. Garnish with cilantro and serve with lime wedges for squeezing.
- Combine the snap peas, avocado, scallions, chile, lime juice, and cilantro leaves in a mixing bowl. Toss to combine.
- Season with salt to taste.
grilled coconut chicken – the details
I’ve made this recipe a few times now and simply love how simple the process is – marinate the chicken, grill it, simmer the marinade to create a sauce, and mix up a quick snap pea salad. It’s a no-fuss kind of process that’s pretty fool-proof as well.
The key is the marinade, which is full of SO much good flavor. We’ve got sweet coconut milk, soy sauce for a rich salty bite, lots of tangy lime, ginger and garlic, a red fresno chile for some heat, and a handful of fresh cilantro.
You cannot go wrong with that combination of ingredients!
You’ll submerge chicken thighs into the marinade and let them sit for 1 hour in the fridge and then 30 more minutes at room temperature. Just like you want to bring any protein to room temperature before cooking, this allows the chicken to cook more evenly and become really tender.
The coconut milk tenderizes the chicken as it sits, and then doubles as the base for the sauce. While the chicken grills, you’ll transfer the coconut milk marinade right to a saucepan. After 10 minutes of simmering, it’s good to go.
All that’s left to do is toss together the crisp and refreshing snap pea salad! I added in some creamy avocado, scallions, and then more chile, lime, and cilantro.
It’s the perfect little something to serve alongside the grilled chicken. You can add rice or even some grilled potatoes to complete the meal!