Grilled Coconut Lime Chicken with Coconut Rice

Next month we say goodbye to Chicago and will be moving to Colorado Springs! I’m thrilled to be finished with residency/school (forever- hopefully). But I’m sad to leave this city (especially now that it’s warm and beautiful and the summers here really are so fun). I am excited to have more quiet, more convenience, more space. A yard possibly?! To hike, to explore, to discover another city, another state.

My biggest worry about living in Colorado Springs? The altitude. Baking. I’m a little freaked out that I’ll arrive and whip out my cake pans and pizza stone and suddenly everything I make will implode or turn out flat and gross. Any altitude bakers out there? Any advice to offer me? I’ve done a little research on the matter and it seems like there are so many factors that can affect your success while baking at altitude. It’s overwhelming.

Totally unrelated to my future baking dilemmas is this recipe. It is, however, perfect for summer on the grill. (Or my indoor griddler which I LOVE and use nonstop/ year round. I should be paid to advertise for this thing. Full disclosure: I’m not and there’s no affiliate link.) The chicken and sauce are succulent and the rice is just the right amount of coconutty. I even used light coconut milk and it wasn’t at all lacking in flavor. Grill some asparagus on the side and dinner it is.

Grilled Coconut Lime Chicken with Coconut Rice

INGREDIENTS

Chicken:
3 Tbsp. canola or grapeseed, etc. oil
zest and juice of 1 lime
1 tsp. ground cumin
1 1/2 tsp. ground coriander
2 Tbsp. low-sodium soy sauce
1 1/2 tsp. kosher salt
2 Tbsp. sugar (I used brown sugar)
2 tsp. curry powder
1/2 cup canned coconut milk (I used light)
pinch cayenne pepper
2 lbs. boneless, skinless chicken breasts, cut into strips
1/4 cup fresh cilantro, chopped for garnish
lime wedges, for serving

Coconut Rice:
1 cup jasmine rice
1 cup canned coconut milk (I used light)
1 cup water
1/2 tsp. salt

DIRECTIONS

1. In a large 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 and up to 8 hours.

2. 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 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 5-10 minutes before fluffing with a fork and serving. (For brown rice, adjust the cooking time according to package directions.)

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill the chicken until the juices run clear (will be firm to the touch). 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.

4. 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 rice, lime wedges, and additional sauce.

Serves 4-6.

(Adapted from Mel’s Kitchen Cafe)

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