mango lime chicken

with coconut rice

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

In a mixing bowl, whisk together ½ cup olive oil, zest and juice from 4 limes, ½ cup finely chopped cilantro, 2 tablespoons of honey, 2 tablespoons of chili powder, and a big pinch of salt and pepper. Transfer ½ cup of the marinade to a liquid measuring cup or small bowl.
With the remaining marinade, add 2 pounds of boneless skinless chicken thighs to a resealable bag or large bowl and turn to coat. Let marinate at room temp for 15 minutes or refrigerated for up to 2 hours.

Combine 1 large mango peeled and diced, ½ an english cucumber diced, and 1 cup of quartered grape tomatoes. Drizzle with half of the reserved marinade (about ¼ cup) and the juice from 1 lime. Season to taste with salt and pepper. Set aside.

In a medium saucepan, stir together 1 can of coconut milk, 1 cup water, 1 tablespoon sugar, and ½ teaspoon salt. Bring to a boil over medium-high heat, Stir in the rice and return to a boil. Reduce the heat to low, cover, and cook until the liquid has been absorbed, about 20 minutes. Remove the lid and fluff the rice using a fork. Turn off the heat and let the rice sit on the stove for another 2-3 minutes before serving. This can also be done in a rice cooker.
Time to finish the chicken. In a large skillet over medium high heat, add the chicken thighs in a single layer and cook until the internal temp of the chicken reaches 165°F on an instant read thermometer, about 5 minutes each side.
Transfer the chicken to a cutting board. Let rest for 5 minutes, then slice.
To serve, divide the coconut rice evenly among shallow bowls. Top with the chicken and pour the remaining marinade (about ¼ cup) over the top. Finish with the mango relish, and garnish with fresh cilantro.

Protein: Chicken thighs can be swapped for chicken breasts but will require slightly longer cook time. Cook until internal temp reaches 165°.
Vegetarian: Swap protein with roasted sweet potatoes with Mango Relish served over the top.

Mango Relish can be prepped in advance and stored in an airtight container for up to 5 days.
Coconut Rice can be prepared in advance and reheated.
This chicken is also great served as a taco filling topped with the Mango Relish. It’s a great way to repurpose leftovers.