With summer in full swing, it’s time to keep the heat on the BBQ and out of the kitchen! This is a great crowd pleaser that isn’t your typical BBQ though. This brings a taste of the tropics with the mango salsa over our marinated chicken that is refreshing & satisfying at the same time. And the coconut brown rice is the perfect side dish. Pair it with any grilled veggie and you’ll have yourself an award winning dinner!
(Serves approximately 8)
Peanut Ginger Chicken Marinade:
1/2 c. hot water
1/2 c. all natural peanut butter
1/4 c. chili garlic sauce (found in the Asian section of your grocery store)
3 T. Bragg’s Liquid Aminos (or low sodium soy sauce)
2 T. olive oil
2 T. vinegar
1 T. fresh grated ginger or 1/4 t. ground ginger (fresh is always best)
6 boneless skinless chicken breasts or 18 chicken tenderloins (or whatever your family will eat 🙂
- Marinate for at least a couple hours but up to 24 works great too! In a small bowl, stir hot water into peanut butter. Stir in the next 5 ingredients until well mixed. Place chicken in a bowl or bag & pour marinade over the chicken. Hint: I like to use chicken tenderloins or slice my chicken breasts into thin slices so they can absorb more marinade and they don’t take as long to cook. I never have to worry about dry overdone ends and pink in the middle of the breast. It’s easier to serve that way too.
- Grill chicken on a medium heat grill for about 3-5 minutes on each side. Serve with mango salsa on top & coconut rice.
2-3 mango’s, diced
1 cucumber, diced
2 T. thinly sliced green onion
1/4 c. fresh cilantro, chopped
1 tsp. sugar or agave
1 tsp. vinegar ( I like Bragg’s apple cider vinegar)
- Combine all ingredients in a bowl, cover & chill. This can be made ahead, so I like to do it a couple hours before.
Coconut Brown Rice:
1 c. brown rice (any type but sweet brown rice is delicious)
1 c. coconut milk
1/2 c. water
1/4 t. sea salt
2-3 tsp. agave (add after cooking)
1/4 c. dry unsweetened shredded coconut (optional)
- Add first 4 ingredients to a sauce pan & bring to a boil over a high heat. When it boils, cover & turn down heat to low. Allow for 45 minutes to 1 hour to cook or until rice has absorbed all the liquid. (If using white rice it only takes 20 minutes to cook) If it seems like the liquid is not absorbing, take the lid off and let it cook some more. Allow it to sit for 5 minutes or so and then fluff with a fork.
*PRESSURE COOKER INSTRUCTIONS: Add first 4 ingredients to pressure cooker. Cover and close lid. Cook for 25 minutes on high pressure. Natural or quick release is fine. Then add agave if you would like to make it sweet and shredded coconut for some texture & presentation.
*If you have never cut a mango before, this is how I do it. You hold your mango upright because the seed is long, flat & skinny. You cut off both sides of the mango around the seed. Once you cut off both sides you will be left with the small skinny middle (see in picture next to the whole mango). Then score each side down to the skin, being careful not to cut through the skin. Once they are scored, flip it inside out and it looks like a mango city 🙂 That’s what my kids call them. They love to say, “Mom, can we have Mango Cities!” The problem is they would eat five each if I would let them. If only I could grow mangos! Anyways, then just cut them off and dice them a little smaller if needed. Enjoy!!