Chicken Micronesia with Coconut Rice

Ingredients

• 4 chicken thighs 4 chicken thighs
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons lime juice (30ml) 2 tablespoons lime juice (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• 1 cup jasmine rice (200g) 1 cup jasmine rice (200g)
• 1 cup water (240ml) 1 cup water (240ml)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 14g)
• Carbohydrates: 23g (Sugar: 1g)
• Protein: 24g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, lime juice, minced garlic, grated ginger, ground turmeric, paprika, salt, and black pepper. Mix well to create the marinade.
2. 2.
   Place the chicken thighs in a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   While the grill is heating, prepare the coconut rice. In a saucepan, combine the coconut milk, jasmine rice, and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork.
5. 5.
   Remove the chicken from the marinade and place it on the preheated grill. Cook for 6-8 minutes per side, or until the chicken is cooked through and has a nicely charred exterior.
6. 6.
   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Then, slice it into strips or serve it whole.
7. 7.
   Serve the grilled chicken alongside the fragrant coconut rice. Garnish with fresh cilantro for added freshness and flavor.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk before using to ensure the cream and liquid are well combined.
• Jasmine rice — Rinse the jasmine rice under cold water before cooking to remove excess starch and achieve fluffier rice.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you don't have a grill, you can also cook the chicken in a grill pan or bake it in the oven at 400°F (200°C) for approximately 25-30 minutes.
• To enhance the coconut flavor in the rice, you can substitute half of the water with coconut water.

Serving advice

Serve the Chicken Micronesia with a side of coconut rice and a fresh green salad. The vibrant colors and flavors of the dish make it a perfect centerpiece for a tropical-themed dinner party or a delightful family meal.

Presentation advice

Arrange the grilled chicken on a platter, garnish with fresh cilantro, and serve it alongside a mound of fragrant coconut rice. For an extra touch, you can place lime wedges on the side for squeezing over the chicken.