Embark on a tropical culinary adventure with these Mango Lime Grilled Chicken Skewers paired with fragrant Coconut Rice.

The succulent grilled chicken, marinated in a vibrant mango-lime concoction, delivers a burst of tropical flavors, while the coconut rice provides a creamy and aromatic base. This recipe is a symphony of sweet, tangy, and savory notes that will transport your taste buds to an island paradise.

Ingredients:

For the Chicken Skewers:

• 1.5 lbs (about 680g) boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 ripe mango, peeled and diced
• Zest and juice of 2 limes
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Wooden skewers, soaked in water for 30 minutes

For the Coconut Rice:

• 1 cup jasmine or basmati rice
• 1 cup coconut milk
• 1 cup water
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh cilantro (for garnish)

Instructions:

Step 1: Marinating the Chicken

1. Prepare Mango-Lime Marinade:
   • In a blender, combine the diced mango, lime zest, lime juice, soy sauce, honey, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Blend until you achieve a smooth marinade.
2. Marinate the Chicken:
   • Place the chicken cubes in a bowl or a zip-top bag. Pour half of the mango-lime marinade over the chicken, ensuring all pieces are coated. Reserve the other half for basting during grilling. Marinate in the refrigerator for at least 30 minutes, or preferably, overnight for more intense flavors.

Step 2: Grilling the Chicken Skewers

1. Preheat the Grill:
   • Preheat your grill to medium-high heat.
2. Thread Chicken onto Skewers:
   • Thread the marinated chicken cubes onto the soaked wooden skewers, leaving a bit of space between each piece.
3. Grill the Skewers:
   • Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally. Baste with the reserved mango-lime marinade during grilling for added flavor and moisture. Ensure the chicken reaches an internal temperature of 165°F (74°C).

Step 3: Making Coconut Rice

1. Rinse and Cook Rice:
   • Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and has absorbed the liquid.
2. Fluff and Garnish:
   • Fluff the rice with a fork. Garnish with chopped cilantro for a burst of freshness.

Step 4: Serving

1. Plate and Enjoy:
   • Serve the Mango Lime Grilled Chicken Skewers over a bed of Coconut Rice. Garnish with additional cilantro and lime wedges for a vibrant presentation.

Serving Suggestions:

• Fresh Fruit Salsa:
  • Accompany the skewers with a side of fresh mango salsa for an extra burst of fruity goodness.
• Grilled Pineapple:
  • Add a tropical touch by grilling pineapple slices alongside the chicken skewers.

Conclusion:

These Mango Lime Grilled Chicken Skewers with Coconut Rice are a celebration of tropical flavors that make any meal feel like a beachside feast. The sweet and tangy marinade infuses the chicken with vibrancy, while the coconut rice provides a rich and comforting base. Ideal for summer gatherings or any occasion where you want to transport your taste buds to a sun-soaked paradise. Enjoy the tropical bliss!