Savory Rotisserie Chicken with Spicy Mango-Coconut Glaze and Cilantro-Lime Rice

Begin by preheating your oven to 400°F. In a small saucepan, combine 1 cup of mango puree, 1/4 cup of coconut milk, 2 tablespoons of honey, 1 tablespoon of soy sauce, and 1 teaspoon of chili powder.

Heat the mixture over medium heat, stirring occasionally, until it thickens slightly, about 5 minutes.

Remove the saucepan from heat and set aside to cool. Take a pre-cooked rotisserie chicken and place it on a baking sheet lined with parchment paper.

Brush the cooled mango-coconut glaze generously over the chicken, ensuring it is well-coated. Bake the glazed chicken in the preheated oven for 15 minutes, allowing the glaze to caramelize and create a sticky coating.

While the chicken is baking, prepare the cilantro-lime rice by cooking 1 cup of jasmine rice according to package instructions.

Once the rice is cooked, fluff it with a fork and stir in the juice of 1 lime, 1/4 cup of chopped fresh cilantro, and 1/2 teaspoon of salt.

After 15 minutes, remove the chicken from the oven and let it rest for 5 minutes before carving. Serve the glazed chicken alongside the cilantro-lime rice, garnished with additional cilantro if desired.