Description
Grilled chicken thighs marinated in a sweet and spicy honey Sriracha sauce, served with fragrant coconut rice, garnished with fresh cilantro and lime.
Ingredients
- For the Chicken:
- 6 boneless, skinless chicken thighs (about 2 pounds)
- 4 cloves garlic, minced
- ⅛ cup honey (for a sweeter touch, you can add a bit more)
- 2 tablespoons low-sodium soy sauce
- 2–3 tablespoons Sriracha (adjust for your preferred spice level)
- 1 tablespoon rice vinegar
- 3 tablespoons fresh cilantro, chopped, plus extra for garnish
- 1 teaspoon salt
- 3–4 limes, juiced (for marinating and fresh lime for serving)
- For the Coconut Rice:
- 1 (15 ounce) can unsweetened coconut milk (full-fat for richness)
- 2 cups long grain rice (Jasmine rice recommended for fragrance)
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon granulated sugar (optional, for a slight sweetness)
Instructions
- Prepare the Chicken Marinade: In a bowl, whisk together the honey, soy sauce, Sriracha, rice vinegar, minced garlic, and chopped cilantro. Stir until well combined. Season the mixture with 1 teaspoon salt. Pour the marinade over the chicken thighs in a resealable bag or shallow dish. Ensure the chicken is fully coated, then cover and refrigerate for at least 6 hours, or ideally overnight for maximum flavor.
- Cook the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook over direct heat for 7-8 minutes on one side. Flip the chicken and cook for another 7-8 minutes, or until the juices run clear and the chicken is no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Make the Coconut Rice: In a medium saucepan, combine water, coconut milk, Jasmine rice, and salt. Stir to mix. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff the rice with a fork. If you like a bit of sweetness, stir in 1 teaspoon of granulated sugar at this point.
- Serve: Slice the grilled chicken and squeeze fresh lime juice over the top. Serve the chicken over a bed of coconut rice, garnished with extra cilantro and lime wedges. Season with more salt and pepper to taste.
Notes
- Add Veggies: Grill some vegetables like zucchini, bell peppers, or corn alongside the chicken for a complete meal.
- Extra Kick: For an even spicier dish, drizzle more Sriracha over the chicken before serving.
- Marinate Longer: If you have time, marinate the chicken for up to 24 hours to deepen the flavor.
- Alternative Rice: For a low-carb option, try serving with cauliflower rice instead of Jasmine rice.
Nutrition
- Serving Size: 1 serving
- Calories: 324
- Sugar: 13g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg
