Tamarind Glazed Grilled Chicken Skewers with Toasted Coconut Rice

Instructions

1. 1

   Cut the chicken thighs into bite-sized pieces. In a large bowl, whisk together tamarind paste, soy sauce, honey, minced garlic, grated ginger, chili flakes, lime juice, and vegetable oil to create the marinade.

   ~10 min
2. 2

   Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

   ~30 min
3. 3

   While the chicken marinates, prepare the coconut rice. Rinse the jasmine rice thoroughly under cold water. In a saucepan, combine the rinsed rice, coconut milk, water, and salt.

   ~5 min
4. 4

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.

   ~20 min
5. 5

   While the rice cooks, preheat your grill to medium-high heat. Thread the marinated chicken pieces onto skewers.

   ~5 min
6. 6

   Grill the chicken skewers for 8-10 minutes, turning occasionally, until cooked through and slightly charred. During the last few minutes of grilling, brush any remaining marinade over the skewers.

   ~10 min
7. 7

   While the chicken is grilling, toast the shredded coconut in a dry small skillet over medium-low heat until golden brown and fragrant. Be careful not to burn it.

   ~3 min
8. 8

   Once the rice is cooked, fluff it with a fork and gently stir in the toasted coconut. Serve the tamarind glazed grilled chicken skewers over the toasted coconut rice, garnished with fresh cilantro.

   ~2 min