NEW: Grilled Cilantro & Sriracha Chicken

Recipe Directions

1. For best results, take the chicken out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your grill to high and your oven to 325 degrees fahrenheit.
2. Pour the jasmine rice (a) and the coconut milk (b) into a small saucepot. Add 1/3 cup of water (for each serving you are preparing). (If you are preparing a single serving of rice, add 1/2 cup of water instead). Put the pot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 11-13 minutes.
3. Place the sweet potato (c) on a baking tray lined with foil. Drizzle 1 tsp of olive oil (for each serving you are preparing) over the sweet potatoes and toss to coat all of the pieces with oil. Sprinkle a generous pinch of salt and pepper on top. Put the tray in your 325 degree oven and bake for 15 minutes.
4. While the rice and sweet potato are cooking, place the mini cucumbers (d) on a cutting board. (They are already rinsed). Cut into 1/2 inch thick slices. Add to a bowl. Lightly salt the cucumbers, then pour the lime vinaigrette (e) on top. Mix and set off to the side.
5. Cut open the package of chicken thigh (f) and place on a plate. Season with a pinch of salt and pepper. Put the chicken on your preheated grill and close the lid. Cook for 2 minutes, then use tongs to rotate the chicken 45 degrees, but do not flip it over. Close the lid and cook for another 2 minutes. Flip the chicken over and cook that side for 2 minutes, then turn 45 degrees and cook for a final 2 minutes. The lid should be closed while the chicken cooks. (Check often to make sure the chicken is not burning. If the outside of the chicken is getting too charred, turn the grill down to medium). Make a small cut into the middle of one piece of chicken to make sure it is cooked through.
6. Place the cooked chicken on a cutting board to rest. Pour the cilantro & sriracha sauce (g) over the chicken and use tongs or a fork to turn the chicken over a few times to coat with sauce.
7. When the rice is ready, gently stir and fluff with a fork. When the sweet potato is cooked to your liking, remove from the oven.
8. Build your bowl by spooning coconut rice on the bottom, then a scoop of sweet potato. Place the chicken on top. Finish with lime cucumbers.