Grilled Chicken with Coconut Rice and Chile Lime Sauce

At Cantinho do Aziz, a family-owned Mozambican restaurant in Lisbon, Portugal, chef Jeny Sulemange prepares a grilled coconut chicken that's crispy on the outside and tender on the inside, which she serves with a truly irresistible coconut rice. When making this crispy grilled chicken at home, it's all about the marinade. To make it, use full-fat coconut milk; you'll skim the cream to make the marinade and use the remaining milk to infuse the rice with rich coconut flavor. (We recommend a Thai brand of coconut milk, like Chaokoh, which is richer with a much fuller coconut flavor.) Basting the chicken with more marinade on the grill gets the skin doubly crisp—the sugars in the marinade caramelize while the skin cooks and traps moisture and flavor in each bite.

Nutrition Information

123 Calories

42g Carbohydrates

26g Protein

425mg Potassium

6g Fiber

13g Sugar

Ingredients

3 small white onions
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
5 large garlic cloves, smashed
1 tablespoon plus 1 teaspoon kosher salt, divided, plus more
1 (3- to 4-pound) whole chicken, skin scored at 1-inch intervals, cut into 4 pieces
1 (13.5-ounce) can coconut milk
1 small tomato, chopped
2 tablespoons plus 2 teaspoons finely chopped red Fresno chiles (from 2 large chiles), divided
2 teaspoons fresh lime juice
1/2 teaspoon granulated sugar
1 cup uncooked jasmine rice
1 cup water
Lime wedges, for serving

Directions

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