INGREDIENTS:
Chicken Marinade Ingredients:
- 2 pounds boneless skinless chicken breasts (about 4-6 depending on size)
- 3 tablespoons oil
- zest and juice of 1 lime
- 1 teaspoon ground cumin
- 1½ teaspoons ground coriander
- 2 tablespoons low-sodium soy sauce
- 1½ teaspoons salt
- 2 tablespoons sugar
- 2 teaspoons curry powder
- ½ cup canned coconut milk
- ¼ cup chopped fresh cilantro, for garnish
- fresh lime wedges, for garnish
Coconut Rice Ingredients:
- 1 cup jasmine rice
- 1 cup canned coconut milk, light or regular
- 1 cup water
- ½ teaspoon salt
INSTRUCTIONS:
- In a medium sized mixing bowl, whisk together oil, zest of lime and lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder and coconut milk. Place into a gallon sized bag with chicken and let marinade for at least 2 hours up to 6 hours.
- To make the coconut rice: Bring rice, water, coconut milk, and salt to a boil. Cover and reduce heat to low continuing to cook for 15 minutes. Remove from heat and let stand for about 10 and fluff with fork before serving.
- Grill the chicken on each side for about 6-7 minutes or until no longer pink and cooked throughout. Pour the marinade sauce into a medium saucepan and bring to a boil for about 10 minutes, stirring occasionally.
- Pour the sauce over the chicken before serving and garnish with chopped cilantro and lime wedges. Serve over coconut rice.
Source: The Recipe Critic
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