INGREDIENTS:

Chicken Marinade Ingredients:

• 2 pounds boneless skinless chicken breasts (about 4-6 depending on size)
• 3 tablespoons oil
• zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1½ teaspoons ground coriander
• 2 tablespoons low-sodium soy sauce
• 1½ teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• ½ cup canned coconut milk
• ¼ cup chopped fresh cilantro, for garnish
• fresh lime wedges, for garnish

Coconut Rice Ingredients:

• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• ½ teaspoon salt

INSTRUCTIONS:

1. In a medium sized mixing bowl, whisk together oil, zest of lime and lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder and coconut milk. Place into a gallon sized bag with chicken and let marinade for at least 2 hours up to 6 hours.
2. To make the coconut rice: Bring rice, water, coconut milk, and salt to a boil. Cover and reduce heat to low continuing to cook for 15 minutes. Remove from heat and let stand for about 10 and fluff with fork before serving.
3. Grill the chicken on each side for about 6-7 minutes or until no longer pink and cooked throughout. Pour the marinade sauce into a medium saucepan and bring to a boil for about 10 minutes, stirring occasionally.
4. Pour the sauce over the chicken before serving and garnish with chopped cilantro and lime wedges. Serve over coconut rice.