Best Island Chicken With Mango Recipes

ISLAND GLAZED CHICKEN AND COCONUT RICE

Island Glazed Chicken and Coconut Rice image

This Island Glazed Chicken and Coconut Rice is a sweet and spicy tropical-inspired dish that will make you feel as though you're taking a mini vacation in the sunshine with every bite.

Provided by Tiffany

Time 35m

Number Of Ingredients 19

Ingredients

4 boneless skinless chicken breasts (OR 4-6 bone-in chicken thighs)
2 tablespoons butter
2 tablespoons honey
1 cup uncooked white rice
1 cup coconut milk
1 cup water
3 teaspoons sugar
juice of 1 lime
sliced or chopped pineapple, cilantro, lime wedges for garnish (optional)
⅓ cup low sodium soy sauce
⅓ cup brown sugar
1 tablespoon sriracha sauce
2 teaspoons minced garlic
2 tablespoons corn starch + 4 tablespoons cold water
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
½ teaspoon cracked black pepper (1/4 teaspoon if using finely ground pepper)

Steps:

Stir together rub ingredients. Rub seasonings all over chicken.
In a large skillet or pot (one that has a lid) over medium heat, add butter and honey.
When butter is almost melted, give it a good stir to coat the pan, and add chicken to the pan. Brown 2-3 minutes on each side, then transfer to a plate. (Chicken won't be cooked through at this point)
Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
Cover and cook over medium-low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. While chicken and rice is cooking, prepare the glaze.
In a medium sauce pan combine soy sauce, brown sugar, sriracha, and garlic. Bring to a boil over medium heat. Stir together corn starch and water until dissolved, then stir in to sauce pan. Reduce heat to medium-low and stir until glaze thickens.
Once chicken and rice are cooked, spoon glaze over chicken. Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.

Nutrition Facts : Calories 674 kcal, Carbohydrate 72 g, Protein 54 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 145 mg, Sodium 2254 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

TROPICAL ISLAND CHICKEN

Tropical Island Chicken image

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! -Sharon Hanson, Franklin, Tennessee

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 cup reduced-sodium soy sauce
1/3 cup canola oil
1/4 cup water
2 tablespoons dried minced onion
2 tablespoons sesame seeds
1 tablespoon sugar
4 garlic cloves, minced
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 broiler/fryer chickens (3 to 4 pounds each), quartered

Steps:

In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

Nutrition Facts : Calories 296 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1199mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.