Island Chicken with Coconut Rice

ISLAND CHICKEN WITH COCONUT RICE
Recipe and photo by The Hungry Housewife-Leslie Green
Serves 4

AVOCADO/MANGO SALSA

2 Mangos, cubed
2 Haas Acocados, cubed
1/2 Red Onion, finely diced
1 Tbsp Honey
Juice of 1/2 Lime
Juice of 1/2 Lemon
1 1/2-2 Tbsp Cilantro, finely chopped
Salt and Pepper to Taste

Mix all ingredients in a bowl, cover and set in fridge while you prepare the rest of the meal.

BRINE AND CHICKEN
1 1/2 pounds Boneless Skinless Chicken Breasts
3 cups Water
Zest of 2 Limes
Juice of 2 Limes
1/2 cup Kosher Salt
1/4 cup Honey
2 Tbsp Cumin
1/2 Tsp Red Pepper Flakes

Combine all of the ingredients in a bowl and stir until the salt is dissolved. Add the chicken into the brine, cover and pop into the fridge for 20 minutes.
Preheat grill.
Remove the chicken from the brine and rinse under water. Pat dry.
Grill the chicken for about 10 minutes on each side or until internal temperature reaches 170.

COCONUT RICE

1 cup White Rice
1 1/2 cups Coconut Milk
1/2 cup Water
2 Tbsp Butter
2- 2 1/2 Tbsp Sugar
1/2 cup Toasted Coconut
Pinch of Salt and Pepper

In a medium sauce pan with a tight fitting lid, combine water, coconut milk, rice, and butter. Bring to a boil, stir once. Cover, reduce heat and simmer for 15 minutes. Remove for heat and let stand covered for 5-10 minutes longer. Remove the lid and add the sugar, toasted coconut and salt and pepper

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