Ingredients:

• 1 cup Canned coconut milk (light or regular)
• 0.25 cup Olive oil
• 2 Lime (zest and juice)
• 0.25 cup Low-sodium soy sauce
• 0.25 cup Granulated sugar
• 4 teaspoon Curry powder
• 1 tablespoon Ground coriander
• 2 teaspoon Salt
• 2 teaspoon Ground cumin
• 1 pinch Cayenne pepper
• 2 pound Boneless skinless chicken breasts or thighs
• 1.5 cup Long grain white or jasmine rice
• 1.5 cup Canned coconut milk
• 1.5 cup Water
• 1 teaspoon Salt
• 0.25 cup chopped fresh cilantro
• 1 Lime, cut into wedges

Instructions:

1. For the marinade, in a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper.

2. Pour half the marinade into a bowl or container; cover and refrigerate for later.

3. Place the chicken in a large Ziploc bag or shallow dish, pour the remaining marinade over the chicken, seal or cover, and refrigerate for at least 2 hours and up to 12 hours.

4. For the rice, bring the rice, coconut milk, water, and salt to a simmer in a medium saucepan over medium heat. Cover, reduce heat to low, and simmer for 16 minutes without lifting the lid. Remove from heat, let stand for 5–10 minutes, then fluff lightly before serving.

5. For the chicken,, preheat a grill to medium-high heat (about 375 °F on a pellet grill).

6. Grill the chicken 6–7 minutes per side (depending on thickness) until an instant-read thermometer inserted at the thickest part registers 165 °F.

7. While the chicken cooks, heat the reserved marinade on the stovetop or in the microwave until warm (avoid overheating to prevent separation).

8. Drizzle the warm sauce over the grilled chicken, serving extra sauce on the side.

9. Sprinkle fresh cilantro over the chicken and serve everything over the coconut rice with fresh lime wedges.