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
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Open the appInstructions
Step 1
Whisk sambal, soy sauce, and brown sugar in a bowl. Add chicken and coat well; marinate 15 minutes.
Step 2
Rinse rice, then combine with coconut milk and 1 cup water in a pot. Bring to a boil, cover, and simmer 15 minutes.
Step 3
Remove from heat and let rice sit, covered, for 5 minutes. Fluff with a fork.
Step 4
Grill chicken over medium-high heat, turning once, until charred and cooked through, about 6 minutes per side.
Step 5
Slice cucumber into rounds. Serve chicken over rice with cucumber and prawn crackers on the side.
Step 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
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