Introduction
This delightful recipe for Grilled Chicken with Mango Sauce and Coconut Brown Rice is a vibrant dish that brings together tender chicken, a sweet and tangy mango sauce, and creamy coconut-infused rice. Perfect for a summer dinner or a special family meal, this dish offers a tropical twist that is sure to impress.
Detailed Ingredients with measures
For the Chicken:
– 4 boneless, skinless chicken breasts
– Kosher salt and freshly ground black pepper, to taste
– 1 tablespoon olive oil
For the Mango Sauce:
– 3 cloves garlic, minced
– 1 red onion, diced
– 1 mango, diced
– ½ cup mango nectar
– 1 tablespoon freshly grated ginger
– 1 ½ teaspoons sambal oelek (ground fresh chili paste)
– Juice of 1 lime
– 2 tablespoons chopped fresh cilantro leaves
For the Coconut Brown Rice:
– 1 cup brown rice
– ¼ cup coconut milk
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions
1. **Prepare the Coconut Brown Rice:**
In a large saucepan, combine 1 cup of brown rice with 2 cups of water. Cook the rice according to the package instructions. Once cooked, stir in ¼ cup of coconut milk until well combined. Set aside and keep warm.
2. **Season and Grill the Chicken:**
Season the 4 boneless, skinless chicken breasts with kosher salt and freshly ground black pepper to taste. Preheat a grill to medium-high heat. Place the seasoned chicken on the grill and cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Once cooked, remove the chicken from the grill and set aside to rest.
3. **Prepare the Mango Sauce:**
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and diced red onion to the skillet. Cook, stirring frequently, until the onions become translucent, approximately 3-4 minutes. Add the diced mango, ½ cup of mango nectar, 1 tablespoon of freshly grated ginger, 1 ½ teaspoons of sambal oelek, and ½ cup of water to the skillet. Stir to combine all the ingredients. Allow the mixture to simmer until it slightly thickens, about 3-5 minutes. Stir in the juice of 1 lime.
4. **Assemble the Dish:**
Divide the prepared coconut brown rice evenly among serving bowls or plates. Place a grilled chicken breast on top of the rice in each bowl. Spoon the mango sauce generously over the chicken. Garnish each serving with 2 tablespoons of chopped fresh cilantro leaves.
5. **Serve:**
Serve immediately while warm.
Detailed Directions and Instructions
Prepare the Coconut Brown Rice
In a large saucepan, combine 1 cup of brown rice with 2 cups of water. Cook the rice according to the package instructions. Once cooked, stir in ¼ cup of coconut milk until well combined. Set aside and keep warm.
Season and Grill the Chicken
Season the 4 boneless, skinless chicken breasts with kosher salt and freshly ground black pepper to taste. Preheat a grill to medium-high heat. Place the seasoned chicken on the grill and cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Once cooked, remove the chicken from the grill and set aside to rest.
Prepare the Mango Sauce
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and diced red onion to the skillet. Cook, stirring frequently, until the onions become translucent, approximately 3-4 minutes. Add the diced mango, ½ cup of mango nectar, 1 tablespoon of freshly grated ginger, 1 ½ teaspoons of sambal oelek, and ½ cup of water to the skillet. Stir to combine all the ingredients. Allow the mixture to simmer until it slightly thickens, about 3-5 minutes. Stir in the juice of 1 lime.
Assemble the Dish
Divide the prepared coconut brown rice evenly among serving bowls or plates. Place a grilled chicken breast on top of the rice in each bowl. Spoon the mango sauce generously over the chicken. Garnish each serving with 2 tablespoons of chopped fresh cilantro leaves.
Serve
Serve immediately while warm.
Notes
Cooking Time
Ensure that the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
Consistency of Sauce
The mango sauce should be thick enough to coat the chicken but still pourable. Adjust cooking time to achieve the desired thickness.
Garnish Suggestions
Feel free to add additional garnishes such as lime wedges or extra cilantro for added flavor and presentation.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Cook techniques
Preparing Coconut Brown Rice
To prepare coconut brown rice, start by measuring 1 cup of brown rice and combining it with 2 cups of water in a large saucepan. Cook according to the package instructions. Once the rice is cooked, add ¼ cup of coconut milk and stir until well mixed. This will give the rice a creamy texture and coconut flavor.
Grilling Chicken
Season the boneless, skinless chicken breasts with kosher salt and freshly ground black pepper. Preheat the grill to medium-high heat and cook the chicken for about 5-6 minutes on each side. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C), indicating that it is fully cooked. Allow the chicken to rest after removing it from the grill to keep it moist.
Preparing Mango Sauce
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and diced red onion, cooking until the onion becomes translucent. Next, incorporate diced mango, mango nectar, freshly grated ginger, sambal oelek, and ½ cup of water. Stir and allow the mixture to simmer for 3-5 minutes until it thickens. Finish by stirring in lime juice for added freshness.
Assembling the Dish
To serve, evenly distribute the coconut brown rice among bowls or plates. Place a grilled chicken breast atop the rice and generously spoon the prepared mango sauce over the chicken. Garnish with chopped fresh cilantro for added flavor and a pop of color.
FAQ
Can I use white rice instead of brown rice?
Yes, you can substitute white rice for brown rice, but be aware that cooking times and liquid ratios may differ.
What can I use instead of sambal oelek?
If you don’t have sambal oelek, you can use sriracha or any other chili paste, but adjust the quantity according to your spice preference.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Can I prepare the mango sauce in advance?
Yes, you can prepare the mango sauce ahead of time. Just store it in the refrigerator and reheat it before serving.
Is this dish suitable for meal prep?
Absolutely! This dish can be portioned into containers and stored in the fridge for easy meals throughout the week.
Conclusion
This delicious grilled chicken served with a vibrant mango sauce and coconut brown rice provides a delightful combination of flavors and textures. The sweetness of the mango and the creaminess of the coconut milk perfectly complement the savory grilled chicken, creating a well-rounded meal that is both satisfying and nutritious. Enjoy this dish as a wonderful centerpiece for dinner gatherings or a flavorful weeknight meal.
More recipes suggestions and combination
Spicy Mango Chicken Tacos
Use the mango sauce as a filling for soft tacos, adding some shredded cabbage and avocado for extra crunch.
Grilled Shrimp with Mango Salsa
Replace chicken with shrimp seasoned with salt and pepper, then top with the mango sauce for a light seafood option.
Coconut Curry Chicken
Simmer grilled chicken pieces in coconut milk with curry powder and vegetables for a creamy, aromatic dish.
Mango Chicken Salad
Chop the grilled chicken and mix it with mixed greens, diced mango, avocado, and the mango sauce as a dressing.
Vegetable Stir-Fry with Mango Sauce
Stir-fry a variety of your favorite vegetables and toss them in the mango sauce for a vibrant vegetarian dish.
