Asian BBQ Chicken
¼ c packed brown sugar
½ c soy sauce
2 T lime juice
¼ t cayenne pepper
¼ t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions.
Coconut Rice
2 c. white or Jasmine Rice
1 can coconut milk
2 c water
1 tsp Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp white sugar
Handful of chopped green onions, plus chopped green onions tops for garnish
Black pepper to taste
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand for 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.
**we also enjoyed diced mango with the rice!
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