Chicken Marinade with Coconut Rice
Serves 420 mins prep20 mins cook
A flavorful chicken marinade paired with coconut rice. The dish includes marinated chicken breast cubes, colorful bell peppers, and a rich coconut rice side. Perfect for a delicious meal.
0 servings
What you need
Instructions
1: Add chopped peppers and onions to a bowl. Add 1 Tbsp of oil, season with salt and pepper, and set aside. 2: Rinse rice in water until the water runs pretty clear, then drain. 3: In a pot, add rice, coconut milk, water, salt, and a bay leaf, then stir. 4: Add 1 Tbsp of olive oil to prevent sticking and cover. Simmer on low for 15 to 20 minutes. 5: Combine honey, soy sauce, red pepper flakes, and garlic in a medium bowl. Split the mixture in half. 6: Add avocado oil to one half, mix, and marinate chicken for at least 2 hours. 7: To the other half, add ginger and lemon juice, reduce over medium-low heat until thickened (3-4 mins). 8: Preheat oven to broil mode and thread chicken and vegetables on skewers. 9: Broil skewers for 4 minutes, flip and broil for another 4 minutes until chicken is fully cooked. 10: Brush with thickened sauce and top with scallions and sesame seeds. Serve with coconut rice.View original recipe