Sweet & Spicy Chicken | Mango Salsa & Coconut Rice
The weather outside is finally getting warm and it’s starting to feel more and more like BBQ season (much to the relief of Texan). Actually, if you ask Texan, he’d say it’s not actual “BBQ”; it’s technically “Grilling”.
As he puts it, BBQ means you are cooking with a slow circumvented unit of hot air with the lid closed, while Grilling means cooking with direct heat on the bottom, with the lid up.
I guess I’ll have to take his word for it since he is from the South…
To kick off the fantastic weather I went looking for something that would satisfy the “Texan” in Texan but still keep me happy with a light twist. I find BBQ can get a little bogged down. Heck, if you eat BBQ in the South, they give you mac n’ cheese, mashed potatoes, and bread. Nothing wrong with that but I’d like to have something a little more refreshing.
I have always enjoyed mixing BBQ (ahem grilling) with lighter compliments. Grilled vegetables are clearly a go-to but I decided to mix it up with a Thai twist by using some leftover mango salsa (from tacos the night before) and some delicious coconut rice.
The sticky, sweet and spicy sauce combiner with the freshness of the salsa make this meal a quick BBQ dinner with piles of flavor. Add some coconut rice and you have yourself a summer favorite.
Check it out!
Servings
Ingredients
Chicken
- 4 chicken thighs boneless, skinless
- 2 cloves garlic minced
- 2 tablespoons Sriracha
- 1/3 cup brown sugar
- 1/3 cup honey
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon sesame seeds
- 1/4 cup green onions chopped
- 2 tablespoons soy sauce
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 2 tablespoons lime juice
- 1 teaspoons salt
- 1 teaspoons pepper
- 1 tablespoon Cilantro for garnish
Coconut rice
- 1 1/2 cups chicken broth you can sub for water
- 1 cup white rice
- pinch Salt and Pepper
- 3 tablespoons coconut milk
Mango Salsa
- 1 whole mango peeled and diced
- 1/2 Tomato diced
- 3 tablespoons Red Onion finely diced
- 2 tablespons Green Onion chopped
- 1/2 lime juiced
- pinch Salt and Pepper to taste
- 1 clove garlic minced
Servings
Ingredients
Chicken
- 4 chicken thighs boneless, skinless
- 2 cloves garlic minced
- 2 tablespoons Sriracha
- 1/3 cup brown sugar
- 1/3 cup honey
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon sesame seeds
- 1/4 cup green onions chopped
- 2 tablespoons soy sauce
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 2 tablespoons lime juice
- 1 teaspoons salt
- 1 teaspoons pepper
- 1 tablespoon Cilantro for garnish
Coconut rice
- 1 1/2 cups chicken broth you can sub for water
- 1 cup white rice
- pinch Salt and Pepper
- 3 tablespoons coconut milk
Mango Salsa
- 1 whole mango peeled and diced
- 1/2 Tomato diced
- 3 tablespoons Red Onion finely diced
- 2 tablespons Green Onion chopped
- 1/2 lime juiced
- pinch Salt and Pepper to taste
- 1 clove garlic minced
| Servings |
|
- 4 chicken thighs boneless, skinless
- 2 cloves garlic minced
- 2 tablespoons Sriracha
- 1/3 cup brown sugar
- 1/3 cup honey
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon sesame seeds
- 1/4 cup green onions chopped
- 2 tablespoons soy sauce
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 2 tablespoons lime juice
- 1 teaspoons salt
- 1 teaspoons pepper
- 1 tablespoon Cilantro for garnish
- 1 1/2 cups chicken broth you can sub for water
- 1 cup white rice
- pinch Salt and Pepper
- 3 tablespoons coconut milk
- 1 whole mango peeled and diced
- 1/2 Tomato diced
- 3 tablespoons Red Onion finely diced
- 2 tablespons Green Onion chopped
- 1/2 lime juiced
- pinch Salt and Pepper to taste
- 1 clove garlic minced
Ingredients
Chicken
Coconut rice
Mango Salsa
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Directions
For Mango Salsa
Combine diced mango, tomato, red onion, garlic, green onion, lime juice, salt and pepper into a medium sized bowl. Place in fridge until ready to serve.
For Coconut Rice
Add rice, chicken broth and coconut milk in a small to medium sized pot on medium high heat. Once rice starts to boil, cover with a lid and reduce heat to simmer. Cook for 15 minutes then remove from heat. Allow to sit for 5-10 minutes then fluff.
For Chicken
Combine honey, sriracha, brown sugar, garlic, soy sauce, lime juice, chili powder, paprika, salt and pepper into a small mixing bowl. Add chicken thighs into a large ziplock bag with 2/3 of the sauce. Place the last 1/3 of the sauce in a small saucepan.
Mix chicken in the sauce and allow to sit for a minimum of 15 minutes in the bag.
Meanwhile, preheat BBQ on high or a cast iron skillet on medium high heat on a stove. Place Chicken on grill and cook until chicken does not stick and it has a slight char (4-5 minutes on each side). Reduce to medium low heat and close the lid and/or cover with lid on the stove. Cook an additional 6-7 minute or until fully cooked.
While chicken is finishing off, cook remaining 1/3 sauce with the 1/2 tablespoon of sesame seeds on medium high heat. Stir constantly until thick and sticky.
To Serve
On a serving plate, spoon a layer of mango salsa. Add Chicken on top of salsa and top chicken with sticky sauce. Garnish with green onion, cilantro and serve with coconut rice.
