Lime Coconut Chicken

Prep: 2-12 hr | Cook: 35 min


Ingredients:

Instructions:

  1. For the marinade, in a medium bowl, whisk together:
  • [[Olive oil]]
  • [[Lime (zest and juice)]]
  • [[Low-sodium soy sauce]]
  • [[Granulated sugar]]
  • [[Curry powder]]
  • [[Canned coconut milk (light or regular)]]
  • [[Ground cumin]]
  • [[Ground coriander]]
  • [[Salt]]
  • [[Cayenne pepper]]
  1. Place the chicken in a shallow dish, pour the marinade over the chicken, seal or cover, and refrigerate for at least 2 hours and up to 12 hours.
  1. For the rice, in a medium saucepan mix:
  • [[Long grain white or jasmine rice]]
  • [[Canned coconut milk]]
  • [[Water]]
  • [[Salt]]

    • and bring to a simmer 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.

  1. For the chicken, preheat a saucepan to medium-high.

  2. Cook marinaded chicken with the sauce in pan for 6–7 minutes per side until a thermometer inserted at the thickest part registers 165 °F.

  3. Move chicken to a cutting board, let rest, then chop into bite sizes pieces.

  4. Plate rice, chicken, and sauce.

  5. Sprinkle [[[chopped fresh cilantro]]] over the dish and serve with fresh lime wedges.