Grilled Chili Lime Chicken with Mango Salsa and Coconut Rice

This is a great weekend meal for the grill.  Let the chicken marinate in the fridge all day while you hang out at the pool or lake, then bring it to room temperature before throwing it on the grill.  You can quickly whip up the mango salsa while the chicken sits, and the rice is ready in just 25 minutes.

Chili Lime Chicken

For the Marinade

Juice of 2 limes
Juice of 1 orange
1 tsp chili powder
1 tsp cumin
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
½ tsp chipotle chili powder
2 Tbsp. olive oil

Whisk all ingredients together and pour into a 1 gallon zip top bag with four trimmed boneless skinless chicken breasts.  Marinate in the refrigerator for 2 to 6 hours.

Mango Salsa

2 mangoes, peeled and cubed
1 avocado, peeled and cubed
1 tomato, seeded and diced
2 Tbsp. fresh cilantro, minced
1 small green onion, finely sliced

Mix all ingredients together and season with about a teaspoon of sea salt.  Chill before serving.

Remove chicken from the refrigerator and allow to come to room temperature.  Pre-heat the grill to about 500 degrees F.  Remove chicken from marinade and discard.  Coat each side of the chicken with non-stick spray and place on the grill, searing for about 3-4 minutes.  Flip the chicken, move to the center of the grill.  Leave the far burners on high heat and reduce the center burners to low heat.  Close the lid of the grill and let cook for about 5 minutes.  Open the grill, flip the chicken again, close the grill and let it cook another 5 minutes.

Serve chicken plated with the mango salsa on top.

Coconut Rice

Note:  Basmati rice works best, as it is less sticky and holds up well to the coconut milk.  Jasmine rice works as well.

1 ¾ cups coconut milk (one can)
1 ¾ cups water
1 tsp salt
2 cups basmati rice
toasted sliced almonds
thinly sliced green onions

Shake the coconut milk before opening the can, and pour into a 4-5 quart pot with the water and salt.  Bring to a boil.  Add the rice, cover with a lid, and reduce heat to a low simmer.  Set a timer for 20 minutes.  Do not remove the lid at all while it is cooking!  When the time is up, remove from heat, and let it sit without removing the lid for 5-10 minutes.  When ready to serve, stir in the almonds and green onions.



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