Coconut Lime Chicken and Rice

• servings: Makes 3-4 servings
• total time: 1 hour 7 minutes

Ingredients

CHICKEN

2 lbs chicken thighs

1 ½ TBSP soy sauce

1 TBSP olive oil

1 tsp kosher salt

1/2 tsp coarse black pepper

3 cloves garlic, minced

Zest of 1 lime

Juice of 1/2 lime

1 ½ tsp honey

1 tsp grated ginger

BROTH

1 can (13.5 oz) full-fat coconut milk

2 C chicken broth

White parts of 3–4 green onions, thin sliced

2 clove garlic, minced

1 TBSP soy sauce

1 TBSP honey

Juice of 1/2 lime

Salt to taste

GARNISH

Chili oil

Thin-sliced green onions

Sliced mini sweet red bell peppers

Lime wedges

Directions

STEP 1: BROTH

Warm oil in a pan over medium heat. Add scallion whites and cook 10–20 seconds. Add garlic and cook just until fragrant and beginning to brown. Quickly pour in coconut milk and chicken broth so garlic doesn’t burn. Add soy sauce and honey and simmer gently 10–12 minutes. Turn off heat, stir in lime juice, and season with salt. For best flavor, make the broth one day in advance and refrigerate.

STEP 2: MARINATE

Mix chicken with soy sauce, olive oil, salt, black pepper, garlic, lime zest, lime juice, honey, and ginger. Marinate 30–60 minutes.

STEP 3: GRILL

Grill chicken over medium-high heat until lightly charred and cooked through (about 10-12 minutes). Chicken is done when internal temp reaches 170F. Rest, then slice.

STEP 4: BUILD

Add rice to a bowl, top with sliced chicken, ladle broth around the chicken, and finish with chili oil, green onions, red pepper rings, and lime wedges.