Grilled Lime Coconut Chicken w/Coconut Rice

I am always looking for a new grilled chicken recipe (especially in the summer) and when I ran across this one, I knew it wouldn't take long to try it.  The marinade takes just minutes to prepare and the coconut rice is an incredibly delicious compliment to the chicken.  And when it's hitting 90 degrees outside, it keeps your kitchen and dining room from becoming  an indoor sauna!

GRILLED LIME COCONUT CHICKEN with COCONUT RICE (4 servings)

Chicken and Marinade/Sauce:
3 Tbsp oil (your choice, EVOO, vegetable, grapeseed, etc.)
Zest and juice of 1 lime
1 tsp ground cumin
1 1/2 tsp ground corinader
2 Tbsp low-sodium soy sauce
1 1/2 tsp salt
2 Tbsp sugar
2 tsp curry powder
1/2 cup canned coconut milk, light or regular
pinch cayenne pepper
2 pounds boneless, skinless chicken breasts (if thick, cut the breasts in half {like a hamburger bun} to form two thinner cutlets)
1/4 cup chopped fresh cilantro
fresh limes, cut into wedges

Coconut Rice:
1 cup jasmine rice
1 cup canned coconut milk, light or regular
1 cup water
1/2 tsp salt

In a large liquid measuring cup or medium bowl, whisk together the first 10 ingredients (oil through cayenne pepper).  Place the chicken in a large ziploc bag and pour the marinade over the chicken.  Seal the bag and refrigerate for at least 2 hours and up to 8 hours.

For the coconut rice, bring the rice, coconut milk, water, and salt to a simmer in a medium saucepan.  Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated.  Remove from the heat and stand for 10 minutes before fluffing with a fork and serving.

Preheat your grill to medium-high heat.  Grill the chicken for 6-7 minutes per side (depending on thickness of the chicken).  While the chicken is cooking, pour the marinade into a small or medium saucepan.  Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.

Place the grilled chicken on a serving platter or plate.  Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top.  Serve with lime wedges (this makes the dish to me!) and additional sauce.

A personal note:  I'm on my way to the dentist for a root canal (YIPPEE!!!)  so I don't plan on cooking for a day or two.  Hope to be back by the end of the week with something new and delicious.  Have a good week!