Crispy Rotisserie Chicken with Spicy Tamarind Glaze and Coconut-Lemongrass Rice

Preheat your oven to 425°F. Rinse the rotisserie chicken under cold water and pat it dry with paper towels.

In a small bowl, mix together 1/4 cup tamarind paste, 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon chili powder, and 1/2 teaspoon garlic powder to create the glaze.

Brush the glaze generously over the chicken, ensuring it gets into all the crevices. Place the chicken on a roasting pan and roast in the preheated oven for 25-30 minutes until the skin is crispy and caramelized.

While the chicken is roasting, rinse 1 cup jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 1 can (13.5 oz) coconut milk, 1 cup water, and 1 stalk of lemongrass (bruised with the back of a knife).

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once the rice is cooked, remove it from heat and let it sit covered for 5 minutes.

Fluff the rice with a fork and season with salt to taste. Once the chicken is done, let it rest for 10 minutes before carving.

Serve the chicken over a bed of coconut-lemongrass rice, garnished with fresh cilantro and lime wedges for an extra burst of flavor.