Grilled Chicken with Coconut Rice
A fragrant coconut rice served with juicy grilled chicken, crisp crackers, cool cucumber, and a spicy-sweet sambal relish. This Malaysian-inspired plate is a quick weeknight escape.
- Total time
- 35 min
- Servings
- 4
- Calories
- 580
- Protein
- 32g
Ingredients
- 4 whole chicken thighs
- 1 cup coconut milk
- 1 cup jasmine rice
- 2 tablespoons sambal oelek
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 medium cucumber
- 1 cup prawn crackers
Instructions
- 1
Whisk sambal, soy sauce, and brown sugar in a bowl. Add chicken and coat well; marinate 15 minutes.
- 2
Rinse rice, then combine with coconut milk and 1 cup water in a pot. Bring to a boil, cover, and simmer 15 minutes.
- 3
Remove from heat and let rice sit, covered, for 5 minutes. Fluff with a fork.
- 4
Grill chicken over medium-high heat, turning once, until charred and cooked through, about 6 minutes per side.
- 5
Slice cucumber into rounds. Serve chicken over rice with cucumber and prawn crackers on the side.
- 6
Drizzle any extra marinade over the chicken if desired.
Tools you’ll need
- grill or grill pan
- pot with lid
- mixing bowl
- whisk
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
