Coriander and Lime Chicken
A delicious, healthy meal that is perfect for those cool summer months.
750gm (1.5 lbs) chicken thigh (breast also works)
1/2 cup olive oil
1/3 cup lime juice
1 lime, zested
3/4 cup freshly squeezed orange juice
1-2 tbsp honey
1 tbsp ground cumin
3 tbsp soy sauce
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 cup, chopped coriander/cilantro
1 cup ripe mango, diced
1/2 cup red onion, diced
1 avocado, diced
1/3 cup capsicum (bell pepper), diced
1 tbsp jalapenos, finely diced
1 tbsp freshly squeezed orange Juice
1 tbsp lime juice
1 tsp ground cumin
1 cup white rice
2.5 cups water
1.5-2 tsp chicken stock powder
2 tbsp lime juice
1 tbsp butter
1/3 cup coriander, finely chopped
CORIANDER LIME RICE
In a large bowl, whisk together all of the marinade ingredients. Remove 1/2 Cup and pour the remainder into an extra Large Zip-lock bag.
Place in the bag with the rest of the marinade. Place in the fridge for around 1-8 hrs - Make sure to flip the bag halfway through the time it is in the fridge.
Bring water,stock powder, butter and rice to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the rice is cooked through and tender. Stir in the lime juice, lime zest, coriander/cilantro, and salt + pepper to taste.
MAKE THE MANGO SALSA
While rice is cooking. Grab a medium bowl, add all the salsa ingredients. Season the salsa to taste and toss together. Set Aside
COOK THE CHICKEN
Lightly oil a large fry pan and then place the marinated chicken on the grill.
Grill for 10-12 minutes or until chicken juices run clear. Flip the chicken halfway and brush it generously with the reserved 1/2 cup marinade.
BRING IT ALL TOGETHER!
Place rice onto shallow bowl or plate. Place slices of the chicken and spoonfuls of the salsa. Enjoy while its warm!