Spicy Tamarind-Glazed Chicken with Coconut-Cilantro Rice and Mango-Pineapple Salsa
This fusion-style chicken recipe combines the tangy sweetness of tamarind with the aromatic flavors of coconut and cilantro, served alongside a vibrant mango-pineapple salsa. It's a delightful blend of Asian and tropical influences that will excite your taste buds!
Recipe Categories:
Begin by marinating the chicken in a mixture of tamarind paste, soy sauce, honey, and minced garlic for at least 30 minutes.
Preheat your grill or oven to 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.
In a separate bowl, combine diced mango, pineapple, red onion, cilantro, lime juice, and a pinch of salt to make the salsa.
Set aside to let the flavors meld. Remove the chicken from the marinade and grill for 6-8 minutes on each side, or until fully cooked and the internal temperature reaches 165°F.
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 grilled chicken, and spoon the mango-pineapple salsa over the top.
Garnish with lime wedges and additional cilantro if desired.
Created with Yumara • Browse more recipes