Grilled chicken with coconut rice and chile-lime sauce from Food & Wine Magazine, May 2019: Special Travel Issue (page 50) by Khalid Aziz

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Notes about this recipe

  • Eat Your Books

    Chicken marinates 12 to 24 hours.

  • Kduncan on March 30, 2020

    The chile-lime sauce is great, and the marinade is great. The cooking instructions for the chicken, with my gas grill was problematic, not having the chicken directly over heat, meant I couldn't get the char I wanted/pictured. Ended up cooking the chicken over heat to get the char. The coconut rice was okay, but there are definitely better recipes for coconut rice out there.

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