Spicy Tamarind Glazed Chicken Skewers with Coconut Rice

Instructions

1. 1

   Cut chicken breast into 1-inch cubes. In a mixing bowl, combine tamarind paste, soy sauce, honey, sriracha, minced garlic, grated ginger, and lime juice. Whisk until well combined.

   ~5 min
2. 2

   Add chicken cubes to the marinade, ensuring each piece is coated. Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

   ~30 min
3. 3

   While the chicken marinates, prepare the coconut rice. Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 200ml coconut milk, 200ml water, and 0.5 teaspoon salt.

   ~2 min
4. 4

   Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Let it rest, covered, for 5 minutes.

   ~20 min
5. 5

   Thread the marinated chicken onto skewers. Preheat your grill to medium-high heat. Lightly oil the grill grates.

   ~3 min
6. 6

   Grill the chicken skewers for 8-10 minutes, flipping occasionally, until cooked through and slightly charred. You can brush with leftover marinade during the last few minutes of grilling, but ensure it's cooked thoroughly.

   ~10 min
7. 7

   Serve the grilled chicken skewers immediately over the prepared coconut rice. Garnish with freshly chopped cilantro.

   ~2 min