Grill up something your family will love tonight.
Suzy Robertson shares her recipe for grilled lime chicken with mango salsa.
Chicken and Marinade/Sauce:
3 tablespoons extra virgin olive oil or liquid coconut oil
Zest and juice of 1 lime
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons salt
2 tablespoons sugar
2 teaspoons yellow curry powder
1/2 cup canned coconut milk, light or regular
pinch cayenne pepper, optional
1 ½- 2 lbs. chicken tenderloins or breasts, fileted in half if using breasts
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges
Brown Coconut Rice:
2 c. brown rice
2 c. canned coconut milk, light or regular (1 can)
2 cup water
1/3- 1/2 c. sugar
1/2 teaspoon salt
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.
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. You can freeze in bag if you would like and then let thaw when ready to use.
For the coconut rice, bring the rice, coconut milk, water, sugar and salt to a simmer in a medium saucepan.
Cover, reduce the heat to low and simmer for 45 minutes to an hour, or until the liquid is mostly evaporated.
Remove from the heat and let stand for 10 minutes before fluffing with a fork and serving. (Double the recipe if using for a large family)
Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Thaw chicken before grilling, if frozen. Grill the chicken for 2-3 minutes per side (actual time will depend on the thickness of the chicken).
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.
Place the grilled chicken on a serving platter or plate. Drizzle with sauce, if desired (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top.
Serve with lime wedges and additional sauce or with fresh mango salsa.