Grilled Mango Lime Chicken with Coconut Rice

Flavor Profile:

Sweet, tangy, slightly smoky with creamy, fragrant coconut rice

Ingredients:

For the Mango Lime Chicken:

1.5 lbs boneless, skinless chicken thighs or breasts

1 ripe mango, peeled and chopped

Zest and juice of 2 limes

2 tbsp soy sauce

1 tbsp honey or brown sugar

2 garlic cloves, minced

1 tsp grated fresh ginger

1 tbsp olive oil or coconut oil

Salt and pepper to taste

Optional: chili flakes or 1/2 fresh chili for heat

For the Coconut Rice:

1 cup jasmine rice

1 cup coconut milk (full-fat)

1 cup water

1/2 tsp salt

1 tsp sugar (optional, for a touch of sweetness)

Garnish (optional):

Fresh cilantro or mint

Lime wedges

Extra mango slices

Instructions:

Step 1: Make the Marinade

In a blender or food processor, combine mango, lime juice + zest, soy sauce, honey, garlic, ginger, and oil. Blend until smooth.

Pour over the chicken in a bowl or zip-top bag. Toss to coat well.

Marinate for at least 30 minutes (or up to 6 hours for deeper flavor).

Step 2: Cook the Coconut Rice

Rinse jasmine rice under cold water until the water runs clear.

In a pot, combine rinsed rice, coconut milk, water, salt, and sugar.

Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.

Let it rest (covered) for 10 minutes. Fluff with a fork.

Step 3: Grill the Chicken

Preheat a grill or grill pan over medium-high heat.

Grill chicken 5–6 minutes per side until fully cooked and slightly charred.

Let rest for 5 minutes, then slice.

Step 4: Serve It Up!

Plate the fluffy coconut rice.

Top with sliced grilled chicken.

Garnish with cilantro, extra mango, and lime wedges.

Tips for Extra Island Magic:

Use a ripe mango for a naturally sweet and smooth marinade.

Add spice with a dash of hot sauce or fresh chili.

Grill pineapple slices alongside for a bonus flavor burst.

Leftover chicken? Make tacos, wraps, or toss it on salad the next day!

Why You’ll Love It:

The chicken is juicy, flavorful, and kissed by the grill.

The coconut rice is creamy and subtly sweet, balancing the bold marinade.

It’s fresh, vibrant, and totally summer-ready any time of year.

Servings: 4

Time:

Prep: 20 mins | Marinate: 30 mins | Cook: 20 mins | Total: ~1 hour 10 mins