Grilled Curry Chicken with Coconut Rice

Name: Grilled Curry Chicken with Coconut Rice
Prep time: 30 min
Total time: 150 min
Yield: 150
Cuisine: Asian
Ingredients: 1 can (14 oz each) coconut milk, divided; 1 cup P.F. Chang's® Home Menu Mango Sweet & Sour Sauce, divided; 2 tablespoons curry powder; 2-1/2 teaspoons kosher salt, divided; 2 pounds boneless skinless chicken thighs; 1 tablespoon coconut oil (preferably unrefined); 1/3 cup thinly sliced shallots or onion; 1-1/2 cups jasmine rice, rinsed well; 1-1/2 cups water

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Tender and juicy chicken thigh meat marinated in coconut milk, curry powder and P.F. Chang’s® Home Menu Mango Sweet and Sour Sauce gets grilled until charred, glazed and served over a bed of coconut rice

30min. Prep Time

hr. Total Time

6 Servings

Ingredients

Directions

1 can (14 oz each) coconut milk, divided
1 cup P.F. Chang's® Home Menu Mango Sweet & Sour Sauce, divided
2 tablespoons curry powder
2-1/2 teaspoons kosher salt, divided
2 pounds boneless skinless chicken thighs
1 tablespoon coconut oil (preferably unrefined)
1/3 cup thinly sliced shallots or onion
1-1/2 cups jasmine rice, rinsed well
1-1/2 cups water

Nutrition

Complete Nutrition Info

Pour coconut milk into a bowl and whisk until smooth. Set aside 3/4 cup coconut milk for rice. Add 1/2 cup Mango Sweet and Sour Sauce, curry powder and 2 teaspoons kosher salt to coconut milk bowl and whisk until combined. Stir in chicken. Cover and refrigerate at least 2 hours.
Heat oil in large saucepan over medium-low heat. Stir in shallot or onion and cook until very tender and lightly browned, about 5 minutes. Stir in rice, 3/4 cup coconut milk, water and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat to low, cover and simmer 15 minutes, until rice is tender. Remove from heat and let stand. Fluff with a fork before serving.
Oil grates of gas grill and preheat for medium heat. Remove chicken from marinade and discard marinade. Grill chicken until charred and cooked through (180°F), about 10 minutes, turning occasionally. Brush chicken with Mango Sweet and Sour Sauce and cook just until glazed, about 1 minute more. Serve chicken over coconut rice. Drizzle with a little more sweet and sour sauce, if desired.