Honey Mint Chicken w/ Coconut Basmati, Corn Salsa & Sriracha Soy
An AMAZING meal! That's all I have to say! The measurements are actually for two meals for our family. If you don't feel like making that much just divide everything in half. This is definitely how I prefer to eat...layers upon layers of flavors! The key ingredient here is fresh mint, and lots of it.
COCONUT BASMATI:
sweetened shredded coconut
canned coconut milk
basmati rice
Cook rice in a rice cooker, so it will cook while you are prepping the chicken. When finished, sprinkle with 1/2 to 1/3 cup of shredded coconut, salt, and toss. You can also stir in about 1/4 cup of coconut milk for an even bolder coconut flavor.
HONEY MINT CHICKEN:
5 to 5 1/2 lbs of chicken (I just buy one whole tray at Walmart)
MARINADE:
2 cups fresh mint (you can include stems, it will be pureed)
7-10 fresh garlic cloves
2 limes (juice and zest)
1/4 cup white vinegar
1/4 cup olive oil
1/2 cup honey
1 tbsp salt
1 tbsp garlic powder
1 tbsp cumin
1 tbsp chili powder
Allow chicken to marinate at least 15 minutes, the longer the better. Grill on medium high for 20-25 minutes. During grilling, you can dip the chicken back into the leftover marinade and place back on the grill. Just give marinade time to cook off. You don't want to waste any of it, trust me!
CORN SALSA:
2 ears of corn
1 cup chopped tomatoes
1 cup chopped onions
1/4 cup vinegar or juice from 1 lime
tiny pinch of salt
chopped cilantro
In a microwave, cook corn (with husks) for 5-6 minutes. Once cooled, slice vertically to remove corn. Toss with the rest of the ingredients.
SRIRACHA SOY DRESSING:
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup sugar
3 tbsp sriracha (you can add 1 or 2 and see how spicy it is for you)
Put everything together. Pour sauce on top and garnish with some chopped fresh mint! I also like to add some sliced red cabbage for extra texture and nutrition (it's so good for you!) The family doesn't seem to mind when it's placed between a whole lot of yumminess! Give it a try!
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