Grilled Caribbean Chicken & Coconut Rice

Make this dish for your family on the weekend or scale up to feed a crowd. Marinate the chicken for at least two hours, but don’t let it go longer than about four. The citrus in the marinade could start to toughen the chicken if it sits too long. The marinade plays double-duty, getting reduced into a delicious sauce for the chicken, and a bed of zesty coconut rice rounds out the meal.

Grilled Caribbean Chicken & Coconut Rice

Prep Time 10 minutes
Cook Time 20 minutes
Marinate 2 hours
Inspierd by Mark Bittman's chicken & rice recipe
Make this dish for your family on the weekend or scale up to feed a crowd. Marinate the chicken for at least two hours, but don't let it go longer than about four. The citrus in the marinade could start to toughen the chicken if it sits too long. The marinade plays double-duty, getting reduced into a delicious sauce for the chicken, and a bed of zesty coconut rice rounds out the meal.
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Servings 4

Ingredients
 

For the chicken:

  • 3 pounds bone-in chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, chopped
  • 1 small red or white onion, halved and sliced
  • ¾ cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey or brown sugar
  • 2 tablespoons capers
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons zest from the orange
  • ½ teaspoon ground allspice

For the rice:

  • 1 cup jasmine rice
  • 1 cup low fat coconut milk
  • ¾ cup water
  • 1 teaspoon kosher salt
  • 2 wide strips of lime zest, use a vegetable peeler to get only the outer green part of the lime

Instructions
 

  • Place all of the ingredients for the chicken in a large non-reactive bowl and whisk to combine. Add the chicken, turning to coat, and marinate for 2-4 hours.
  • Prepare your grill to medium heat. Remove the chicken from the marinade, and pour the marinade into a small saucepan. Bring the marinade to a simmer and cook for 4-5 minutes until reduced by about half.
  • Place the chicken on the hot grill and adjust the heat so it does not burn. Close the lid, and check on it, turning occasionally, while you cook the rice.
  • Combine the rice, lime zest strips, coconut milk, water and salt in a medium saucepan and bring to a simmer. Cover the pot, turn the heat to low and cook for 20 minutes. Turn off the heat and keep covered until ready to serve.
  • When the chicken is cooked through, remove to a platter and let it rest for 5-10 minutes before serving. Pour the reduced sauce over top, and serve with the rice.
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