Description
A vibrant bowl of juicy grilled chicken coated in sweet and spicy sauce, with creamy coconut and tangy lime.
Ingredients
- 1 lb chicken breast
- 1/2 cup sweet chili sauce
- 2 cups jasmine rice
- 1 cup coconut milk
- 1 lime (juiced)
- 1 tablespoon honey or sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Cook the jasmine rice according to the package instructions.
- Preheat your grill to medium-high heat.
- Season the chicken breasts lightly with salt.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked.
- In the last few minutes, brush the chicken with sweet chili sauce, allowing it to caramelize slightly.
- Meanwhile, mix the coconut milk, lime juice, and honey/sugar in a bowl to make your drizzle.
- Serve the grilled chicken over a bed of fluffy jasmine rice. Drizzle generously with the coconut lime sauce and sprinkle fresh cilantro on top.
Notes
For a vegetarian version, substitute chicken with tofu. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian