This is a great grilled chicken recipe to have in your arsenal. Quick and easy to throw together (as long as you have some time to let it marinate). It is flavorful, and for many, a bit different from the usual. Mix things up a bit! The extra bonus is that making the coconut rice helps use up the rest of the canned coconut milk. I definitely recommend this one; we all loved it!
In a medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large Ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours, up to 8 hours.
For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. Remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
Preheat a charcoal or gas grill to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.
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