Remember that Curried CousCous Salad that I posted last week? Remember how I told you I had been or am currently obsessed with using curry in dishes? Well here is another dish that features the delicious warm flavor of curry! I am in love with this dish, the warm flavor of the curry powder balances out the bright lime flavor in the chicken, it is just scrumptious!
It is mmm, mmm good! The Cilantro Lime marinade used for this chicken is zippy, bright and full of flavor, it is also the "glaze" that I used for the grilled fruity kebabs I posted last week, recipe here!
Once again if your not a curry fan I give you options for the curried rice!
Grilled Cilantro Lime Chicken with Curried Rice
Serves 4 (you will have leftover rice)
2 Chicken Breast
2 Teaspoons Garlic Powder & Paprika
1/2 Teaspoon Sea Salt
1/2 Teaspoon Pepper
Marinade - The marinade from my Grilled Fruity Kebabs - Recipe Here
Juice from 2 Small Limes
Zest from 1 Lime
1/2 Teaspoon Olive Oil
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Water
1 Tablespoon Honey
2 Garlic Cloves Pressed
1/4 Cup Cilantro Finely Chopped
Curried Rice: Inspired by Food Network
**Note - This recipe makes 6 - 1/2 Cup Servings, you will have leftover rice but the rice keeps well and is a perfect addition to salad!
2 Cups Chicken Broth
1 Cup Water
1 Cup Brown Rice (not minute rice)
1/2 Tablespoon Curry
1 Teaspoon Cinnamon
1/2 Medium Onion Chopped
2 Garlic Cloves Minced
1/2 Tablespoon Olive Oil
1/2 a Medium Bell Pepper (Color of Choice, I used Yellow)
1/3 Cup Fresh Cilantro Minced
Juice and Zest from 1 Lemon
Marinading the Chicken:
1- Start by trimming the fat from your chicken breast. Slice each chicken breast down the middle so you have 4 pieces. Prick each piece of chicken with a fork and season both sides (of all 4 pieces) with Salt, Pepper, Paprika and Garlic. Place in a small tupperware container and set aside.
2- Combine first 7 marinade ingredients in a small measuring cup, whisk till well combined. Stir in chopped cilantro. Pour marinade over chicken breast in tupperware (make sure evenly coated) and set in fridge to marinade for at least an hour. **Note I let my chicken marinade all day (about 6 hours)!
To Grill the Chicken:
1- Oil grill grates and heat grill to about 400 degrees.
2- Grill chicken on each side for about 6 minutes or until center of chicken is done. I usually cut into the thickest part of each chicken breast to ensure the chicken is cooked through.
To make the Curried Rice:
1- In a medium sauce pan heat olive oil and saute onions and pepper until tender (don't over cook, about 3 minutes). Add in garlic and cook till fragrant. Stir rice into onions and cook until toasted (make sure you stir it) bout 2 minutes.
2- Stir in Cinnamon and Curry and give the rice a quick stir to evenly coat.
3- Slowly pour in chicken broth and water. Bring rice to boil. Once rice is boiling reduce heat, cover and simmer rice until tender (about 30 minutes) or until liquid is completely absorbed.
4- Remove rice from heat and let sit for 5 minutes. While your letting the rice sit, whisk together lemon juice, lemon zest and honey.
5- After 5 minutes toss hot rice with the lemon/honey mixture and gently stir in chopped cilantro. Season with salt and pepper and serve.
1- Place 1/2 Cup curried rice on each plate and top with a piece of grilled chicken. Sprinkle with fresh chopped cilantro and serve!
I served steamed green beans with ours! Not a curry fan? Not a problem! Omit the curry and the cinnamon from the curried rice recipe!