Grilled Lime Chicken with Mango Salsa & Coconut Rice


Chicken and Marinade/Sauce:

Brown Coconut Rice:

(You can freeze the rice after it’s cooked but it’s better fresh)

Mango Salsa:


  1. 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 the marinade in the bag if you would like and then let thaw when ready to use.
  2. 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. If using white rice, it only takes about 20 minutes to cook.
  3. 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.
  4. To make the mango salsa, chop all the ingredients & toss together.
  5. 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.


This meal can be used as a freezer meal!