recipes

Grilled chicken with coconut rice and chilean-lime sauce


A great recipe for grilled chicken, which has a beautifully crispy crust and a delicate interior, which is served with addictive coconut rice. We recommend the Thai brand of coconut milk because it has a more pronounced coconut taste.
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A great recipe for grilled chicken, which has a beautifully crispy crust and a delicate interior, which is served with addictive coconut rice. We recommend the Thai brand of coconut milk because it ha...

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Cook time75 minYield4 serving


Ingredients

  • 3 small white onions
  • 1/4 cup fresh lemon juice
  • 1/4 cup vinegar from red wine
  • 5 large cloves of garlic, broken
  • 1 tablespoon plus 1 teaspoon salt (more to taste)
  • 1 whole chicken
  • 1 can of coconut milk
  • 1 small tomato, chopped
  • 2 tablespoons plus 2 teaspoons finely chopped red chilli
  • 2 teaspoons of fresh lime juice
  • 1/2 teaspoon granulated sugar
  • 1 cup uncooked jasmine rice
  • 1 cup water

Cooking guidelines

Roughly cut 2 onions into about two cups. Then set aside 1 cup of onion on the slices.

Put chopped onion, lemon juice, vinegar and garlic in a blender. Proceed at low speed, gradually increase the speed until the mixture is smooth, mix for about 15 seconds. Stir 1 tablespoon of salt into the onion marinade. Add the chicken and marinate for at least 30 minutes in the refrigerator.

Put an unopened can of coconut milk in the refrigerator for 15 minutes to harden the coconut cream a little. Then open the can and place a spoonful of thickened coconut cream in a small pan to prepare the chili lime sauce. Leave the remaining coconut milk on the rice. Put the onion slices in a pan with coconut milk; add tomatoes and 2 tablespoons chopped chili. Bring to a boil over low heat and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Remove from heat and allow to cool slightly. Pour the mixture into a blender and mix until smooth. Transfer to a small serving bowl and stir in the lime juice, sugar and the remaining 2 teaspoons of chopped chilli.

Put the rice in a pot and mix it with your fingers and rinse it under cold running water. Rinse the rice until the water is clear. Then put 1 cup of water, 1 teaspoon of salt and a reserved 2/3 cup of coconut milk in the pot and slowly bring to a boil over a medium heat and stirring occasionally. Cover, reduce to low temperature and simmer for about 10 minutes. Remove from the heat and leave covered until the rice softens, about 15 minutes.

While the rice is standing, preheat the grill to maintain an internal temperature of 200 ° C to 250 ° C. Take the chicken out of the marinade (you can pour out the marinade) and then season the chicken with a pinch of salt. Place the chicken on oiled grids over the charcoal-free side (or the unlit side of the gas grill). When grilling, lubricate the meat with coconut-Chilean sauce. Grill until the chicken crust is beautifully crispy and the meat is grilled. Transfer the chicken to a plate. Season the chicken with salt as needed. We serve grilled chicken with coconut rice, lime and the remaining coconut-chili sauce.


  • Chef: Adela
  • Published:

Category: Chicken meat

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