Coconut Lime Chicken with Coconut Rice

In all my excitement about the rhubarb desserts last week, I forgot to post this AWESOME chicken recipe. Yep, I'm still doing awesome posting about only chicken and dessert. Sigh. Anyway, if you like Indian and Thai food, you will love this easy meal. Fantabulous. That's all I have to say.

Coconut Lime Chicken with Coconut Rice

-from melskitchencafe.com

For the chicken:

• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1/2 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 2 pounds boneless, skinless chicken breasts (see note above)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges

Combine first 9 ingredients in large ziploc bag (oil through cayenne). Add chicken and marinate overnight or for 8 hours. Remove chicken from marinade and grill until done (this is my husband's job, so I can't advise you on the timing of it all. I don't grill). Reserve marinade and boil for 10 minutes. Spoon marinade over chicken and coconut rice. Di-vine.

Coconut Rice

• 1 cup jasmine or basmati rice (I used brown)
• 1 cup coconut milk
• 1 water
• 1/2 tsp salt

Bring all ingredients to a boil; cover, reduce heat and simmer until rice is done (15-20 min for white, 35-45 for brown)