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Grilled Lime Coconut Chicken with Coconut Rice

Chicken and Marinade/Sauce:

• 2 TB grapeseed oil
• Zest and juice of 1 lime
• 1 tsp ground cumin
• 2 TB soy sauce
• 1 1/2 tsp salt
• 2 TB sugar
• 2 tsp curry powder
• 1/2 cup canned coconut milk
• pinch cayenne pepper
• 2 pounds boneless, skinless chicken breasts
• Fresh limes, cut into wedges

Coconut Rice:

• 1 cup jasmine or brown rice
• 1/2 cup canned coconut milk
• 1 1/2 cup water
• 1/2 tsp salt

In a medium bowl, whisk oil, lime zest, lime juice, cumin, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place chicken in a large ziploc bag and pour marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.

For the coconut rice, bring rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce heat to low and simmer for 15 minutes until the liquid is mostly evaporated. Remove from heat and let stand 10 minutes before fluffing with fork.

Preheat grill to medium-high. Grill the chicken for 6-7 minutes per side (time will vary depending on thickness of chicken). While chicken is cooking, pour the marinade into a small saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.

Place grilled chicken on serving platter. Drizzle with sauce (reserve remaining sauce to serve seperately) and sprinkle with fresh cilantro. Serve with lime wedges and additional sauce.

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