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

Begin by marinating the chicken breasts in a mixture of 1/4 cup tamarind paste, 2 tablespoons honey, 1 tablespoon soy sauce, and 1 teaspoon chili powder for at least 30 minutes.

While the chicken marinates, prepare the coconut-cilantro rice by rinsing 1 cup of jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, 1 cup coconut milk, 1/2 cup water, and a pinch of salt.

Bring the mixture to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

Once the rice is cooked, remove it from heat and stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime.

Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

During the last few minutes of grilling, brush the chicken with additional tamarind glaze for extra flavor.

Once cooked, let the chicken rest for 5 minutes before slicing.

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Serve the grilled chicken over a bed of coconut-cilantro rice, garnished with lime wedges and additional cilantro for a beautiful presentation.