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Monthly Recipe: Grilled Chicken with Coconut Rice and Chile Lime Sauce

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It’s no secret how much I love all things coconut, and this recipe delivers that flavor in spades. As usual, this recipe can be adjusted to be Whole 30, Whole Life, Paleo and is macros-friendly. It can be prepared quickly anytime you’re in the mood for an island-inspired meal.

Ingredients:

3 small white onions (or one large one)
1/4 c. fresh lemon juice
1/4 c. red wine vinegar
5 garlic cloves, smashed
1 T. plus 1 t. salt, divided, plus more to taste
3-4 lbs chicken, bone in or boneless, whatever cut you like
1 13.5 oz. can full-fatted coconut milk
1 small tomato, chopped
2 T. plus 2 t. chopped chilies, Fresno or whatever kind you like
2 t. fresh lime juice
1 c. uncooked jasmine rice
1 c. water
Lime wedges for serving

Step 1: Chop those onions.
Coarsely chop 2 onions, or enough from one large onion to equal approximately 2 cups. Thinly slice the third onion to equal approximately 1 cup. Set aside any remaining onion for use another day.

 

 

 

It looks weird, but trust me, this marinade makes even boneless chicken breast taste moist and juicy.

Step 2: Marinate the chicken.
Put chopped onion, lemon juice, vinegar and garlic in a blender and process on low speed until smooth-ish. Stir in 1 T. of salt. Place your chicken in a large bowl (or zip lock bag if you prefer) and pour sauce over, combining until all pieces of chicken are coated well. You can chill up to 12 hours if you like, or simply let it rest until you’re ready to cook it.

 

 

You can use less chilies if your pepper is especially hot!

Step 3: Get jiggy with coconut.
Open your can of coconut milk and scoop the cream off the top, placing it in a saucepan. Leave the water behind for now. Place onion slices, chopped tomato, and 2 T. chopped chilies in the pan with the cream, and slowly simmer over low heat for about 10 minutes, until veggies are soft. Remove from heat and let cool slightly, then transfer to a blender and process until smooth. Pour this into a small bowl, add the lime juice and additional chopped chilies. Taste for seasoning, and let sit at room temperature.

 

Fluff your coconut rice with a fork so it’s not too sticky.

Step 4: Coconut rice.
Place rice, reserved coconut water and 1 c. water in a pot. Bring the mixture to a boil, then reduce heat and let simmer until all the liquid is absorbed. Remove from heat and let stand, covered, until ready to use.

 

 

 

Step 5: Fire up the grill or skillet.
Cook the marinated chicken however you like (making sure you a) oil the grate; b) put some oil in the pan) until the thickest portion of the chicken registers 165 degrees Fahrenheit and skin is crispy and charred or browned in spots.

 

 

The amazing sauce!

Step 6: Assemble deliciousness!
Put rice in the bowl (add veggies if you like!), place chicken on top, and pour sauce over everything. Taste for seasoning, and add more lime if you like. Then dig in!

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