Spicy Tamarind-Glazed Chicken with Coconut-Cilantro Rice and Mango-Avocado Salsa

This unique fusion recipe combines the tangy flavors of tamarind with the warmth of spices, served over fragrant coconut-cilantro rice and topped with a refreshing mango-avocado salsa. It's a vibrant dish that brings together elements from Asian and Latin cuisines, making it a delightful and healthy option for any meal.

Recipe Categories:

🏷️ healthy chicken recipes

30m prep

25m cook

4 servings

medium difficulty

Total: 55m

Ingredients

salt

1 teaspoon

to taste

soy sauce

2 tablespoons

for umami

honey

1 tablespoon

to balance the tanginess

water

1 cup

to cook the rice

lime juice

2 tablespoons

for brightness

lime wedges

2 pieces

for serving

boneless, skinless chicken thighs

1 pound

or chicken breasts

coconut milk

1 cup

for creaminess

jasmine rice

1 cup

for the base

garlic, minced

3 cloves

for depth of flavor

fresh cilantro, chopped

1 4

for garnish and flavor

tamarind paste

3 tablespoons

for tangy flavor

ripe mango, diced

1 cup

for sweetness

red onion, finely chopped

1 small

for crunch and flavor

red chili flakes

1 teaspoon

for heat

ripe avocado, diced

1 medium

for creaminess

Instructions

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

Preheat your grill or stovetop grill pan over medium-high heat. While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt, then bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

While the rice cooks, prepare the mango-avocado salsa by combining diced mango, avocado, red onion, cilantro, lime juice, and a pinch of salt in a bowl.

Set aside. Remove the chicken from the marinade and grill for 6-8 minutes on each side, or until fully cooked and charred.

Once the chicken is done, let it rest for a few minutes before slicing. Fluff the coconut-cilantro rice with a fork and stir in chopped cilantro.

To serve, place a generous scoop of coconut-cilantro rice on each plate, top with sliced chicken, and spoon the mango-avocado salsa over the top.

Garnish with lime wedges and additional cilantro if desired.

Love this recipe?

Create your own personalized recipes with Yumara's AI recipe generator

Created with Yumara • Browse more recipes