Post a Comment On: Larissa Another Day

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Okay everyone, it is that time of year again. You know the time where we put our oven to rest. Yep that's right...for the sanity of ourselves and for the sake of not sweating through all our tees, we give the oven an extended leave of absence.

It is Summer.
It is time for fruit salads, fresh greens, lemonade, ice cream, and BBQ'n.

Today I have two recipes for you. An easy Asian BBQ chicken with a side of Sweet Coconut Rice. Yum.
I adapted this recipe from Our Best Bites. I made a few changes due to what was available in my pantry, but the changes were minor, totally worked and still made for a yummy dinner.


Asian BBQ Chicken1/2 C packed brown sugar
1/2 C soy sauce
4 T lime juice (about 2limes)
1/2 t cayenne pepper
1/2 t curry powder
1-2 teaspoons minced garlic
3/4 teaspoon ground ginger
2-3 boneless, skinless chicken breastsCombine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve 1/4-1/2 of the marinade. Place remainder of the marinade and chicken in an air tight container, rubbermaid or a ziplock bag. Let chicken marinate for at least 4 hours, up to overnight.Grill chicken. Cook for 5-10 minutes on each side depending on the thickness. Baste with reserved marinade while cooking.Serve along side some Sweet Coconut Rice. My Little Men LOVE, LOVE, LOVE coconut rice. When we have regular rice they are immediately disappointed, kindly demanding coconut rice next time.
Sweet Coconut Rice
2 c. Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (done for texture of rice)
2-3 tsp. white sugar
2-3 green onions, slicedBlack pepper to taste
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.
Serve with the BBQ Asian Chicken.
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DE-lightful.
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