mango lime chicken

with coconut rice
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

FOR THE CHICKEN

  • ½ cup olive oil
  • 4 limes, zest and juice
  • ½ cup cilantro, finely chopped
  • 2 tablespoons honey
  • 2 tablespoons chili powder
  • 2 lbs. boneless, skinless chicken thighs
  • kosher salt and cracked black pepper

FOR THE MANGO RELISH

  • 1 large mango, peeled, pitted, and cut into ½-inch dice
  • ½ English cucumber, diced
  • 1 cup grape tomatoes, quartered
  • 1 lime, juiced
  • kosher salt and cracked black pepper

FOR THE COCONUT RICE

  • 1 (14 oz.) can full-fat coconut milk
  • 1 cup water
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 2 cups basmati or jasmine white rice, rinsed

Instructions

  • In a mixing bowl, whisk together ½ cup oil, zest and juice from 4 limes, ½ cup chopped cilantro, 2 tablespoons honey, 2 tablespoons chili powder, and a big pinch salt and pepper. Transfer ½ cup marinade to a liquid measuring cup or small bowl.
  • Add 2 lbs. chicken to remaining marinade and place in a resealable bag or large bowl; turn to coat. Let marinate at room temp for 15 minutes or refrigerated for up to 2 hours.

FOR THE MANGO RELISH

  • Combine 1 diced mango, ½ diced cucumber, and 1 cup quartered tomatoes. Drizzle with ½ reserved marinade (about ¼ cup) and the juice from 1 lime. Season to taste with salt and pepper. Set aside.

FOR THE COCONUT RICE

  • In a medium saucepan, stir together 1 can coconut milk, 1 cup water, 1 tablespoon sugar, and ½ teaspoon salt. Bring to a boil over medium-high heat. Stir in 2 cups 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 marinated chicken in a single layer and cook until the internal temp of the chicken reaches 165°F on an instant read thermometer, about 5 minutes per side.
  • Transfer cooked chicken to a cutting board. Let rest for 5 minutes, then slice.
  • To serve, divide the coconut rice evenly among shallow bowls. Top with cooked chicken and pour remaining marinade (about ¼ cup) over the top. Finish with the mango relish, and garnish with cilantro.

NOTES

  • This chicken is also great served as a taco filling topped with the Mango Relish. It’s a great way to repurpose leftovers.

SERVING SUGGESTIONS

  • Serve with the Stonefire Naan Bread to complete this meal.

SWAP SUGGESTIONS

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

MAKE AHEAD

  • Mango Relish and Coconut rice can be prepped in advance and stored in separate airtight containers in the refrigerator for up to 5 days.

Nutrition

Calories: 1158kcal | Carbohydrates: 110g | Protein: 54g | Fat: 58g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 582mg | Potassium: 1282mg | Fiber: 6g | Sugar: 22g | Vitamin A: 2327IU | Vitamin C: 51mg | Calcium: 122mg | Iron: 7mg