Spiced Ginger Lime Chicken Tenders with Coconut Rice
User Reviews
5
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Prep Time
3 hrs 30 mins
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Cook Time
20 mins
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Total Time
3 hrs 50 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Spiced Ginger Lime Chicken Tenders with Coconut Rice
Description
Spiced Ginger Lime Chicken Tenders with Coconut Rice combines chicken tenderloins marinated in a mixture of low-sodium soy sauce, brown sugar, fresh lime juice, grated ginger, garlic, and a selection of warm spices including curry powder, garam masala, cumin, coriander, and a hint of red pepper flakes. The marinade infuses the chicken with layers of savory, sweet, and tangy flavors enhanced by fresh ginger and lime.
Once marinated, the chicken is quickly cooked over medium-high heat on a grill until it reaches the proper internal temperature and is juicy and tender. Alongside, the coconut rice is prepared by rinsing jasmine rice thoroughly before cooking it with coconut milk, water, and salt, resulting in a creamy, subtly sweet rice that soaks up the flavorful juices from the chicken.
This dish is well-suited for a dinner that showcases both vibrant spice blends and the creamy tropical notes of coconut rice. Pouring any resting chicken juices over the chicken and rice enhances the overall flavor experience. The recipe allows some flexibility with spices and the option to create extra sauce by simmering reserved marinade.
For best results, use fresh grated ginger or ginger paste to maximize the bright ginger flavor. Low-sodium soy sauce is recommended to control salt levels, but regular soy sauce can be substituted, bearing in mind it will increase saltiness. Using full-fat coconut milk enriches the rice, though light versions also work if preferred. The rice can be customized with added sugar if a sweeter taste is desired.
Ingredients
Marinade + Chicken:
- ⅓ cup soy sauce low-sodium, see note
- ¼ cup light brown sugar or dark brown sugar, packed
- ¼ cup lime juice fresh
- 2 tablespoons olive oil or toasted sesame oil
- 1 tablespoon ginger grated fresh or as paste
- 4 cloves garlic finely minced
- ½ teaspoon curry powder
- ½ teaspoon garam masala
- ½ teaspoon cumin
- ½ teaspoon Coriander
- Pinch red pepper flakes or cayenne pepper, optional
- 2-3 pounds chicken tenderloin
Coconut Rice:
- 2 cups jasmine rice
- 1 can coconut milk 13.5 ounces
- ¾ cup water
- 2 teaspoons salt coarse, kosher; use about half for table salt
Instructions
For the chicken:
- Whisk together all the marinade ingredients until smooth (see note below for extra marinade/sauce). Place the chicken tenders in a shallow dish or ziploc bag and add the marinade so the chicken is mostly covered, tossing once or twice to cover the chicken evenly.
- Cover the dish/seal the bag and refrigerate for at least 2 hours and up to 8 hours.
- Preheat a grill to medium-high. (You can also use an air fryer or oven set to broil.) Remove the chicken tenders from the marinade and cook 2-4 minutes on each side until cooked through (an instant read thermometer should register 165 degrees F at the thickest part of the chicken tender). Remove the chicken to a plate, cover, and let rest for 5-10 minutes.
- Serve the chicken with the coconut rice (recipe below). Pour any accumulated juices over the chicken before serving.
For the coconut rice:
- Place the jasmine rice in a colander and rinse under cool water for 1-2 minutes, agitating and lifting the rice with your fingers, until the water runs mostly clear (don't worry too much about this, just make sure it gets a good rinse). Drain well.
- Place the rinsed rice in a pot and add the coconut milk, 3/4 cup water, and salt. Bring the rice to a thorough simmer (should be simmering across the entire surface, not just the edges).
- Give a quick stir to make sure rice isn't sticking to the bottom. Reduce the heat to low and cook for 18 minutes. DON'T REMOVE THE LID!
- Remove the pot from the heat and let sit, covered, for 10 minutes. Fluff with a fork or spoon and serve with the chicken tenders.
Notes
- Use low-sodium soy sauce to control saltiness; regular soy sauce will add more salt.
- Fresh grated ginger or ginger paste provide better flavor than powdered alternatives.
- Reserve some marinade before adding chicken to simmer for a thicker sauce if desired.
- Full-fat coconut milk gives richer rice, but light coconut milk also works.
- Add sugar to the coconut rice if a sweeter side is preferred, adjusting amount to taste.
User Reviews
Overall Rating
5
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