Global Dinner Hot Honey Lime Chicken with Coconut Rice
Global Dinner Hot Honey Lime Chicken with Coconut Rice is a delightful fusion of sweet and spicy flavors that will elevate your dining experience. The succulent chicken, marinated in a zesty hot honey-lime sauce, pairs beautifully with creamy coconut rice. Whether it’s a weeknight meal or a special gathering, this easy-to-make dish is sure to impress your guests and satisfy your cravings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Baking
- Cuisine: Fusion
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1/4 cup hot honey
- 1/4 cup lime juice (freshly squeezed)
- 2 tbsp low-sodium soy sauce
- 1 cup jasmine rice
- 1 cup full-fat coconut milk
- Salt to taste
Instructions
- Whisk together hot honey, lime juice, soy sauce, and minced garlic in a medium bowl.
- Marinate chicken breasts in the mixture for at least 30 minutes.
- Rinse jasmine rice under cold water. In a saucepan, combine rinsed rice and coconut milk along with one cup of water. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until cooked through.
- Preheat grill or oven to medium-high heat (400°F). Grill chicken for 6 minutes per side or bake for 25-30 minutes until internal temperature reaches 165°F.
- Fluff coconut rice and serve alongside chicken drizzled with warmed marinade. Garnish with cilantro if desired.
Nutrition
- Serving Size: 1 chicken breast with rice (250g)
- Calories: 460
- Sugar: 14g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: - Substitute hot honey with maple syrup for a vegan option. - Enhance flavor by adding chopped veggies like bell peppers to the coconut rice. - Leftovers can be stored in an airtight container for up to three days.