Grilled Chicken with Spicy Tamarind-Mango Glaze and Coconut-Cilantro Rice

Begin by marinating the chicken breasts in a mixture of tamarind paste, honey, minced garlic, and chili flakes for at least 30 minutes.

Preheat your grill to medium-high heat while the chicken marinates. Once marinated, remove the chicken from the marinade and let any excess drip off.

Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. While the chicken is grilling, prepare the coconut-cilantro rice by cooking jasmine rice according to package instructions, substituting half of the water with coconut milk.

Once the rice is cooked, stir in chopped fresh cilantro, lime juice, and a pinch of salt. For the glaze, combine the remaining marinade in a small saucepan and bring it to a boil, then reduce to a simmer until thickened, about 5 minutes.

Brush the thickened glaze over the grilled chicken during the last minute of cooking. Serve the grilled chicken over a bed of coconut-cilantro rice, garnished with lime wedges and additional cilantro for a fresh finish.