Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 2 teaspoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 mango, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, seeded and minced
- 2 tablespoons lime juice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Salt to taste
- 2 tablespoons chopped fresh cilantro, for garnish
- 2 tablespoons toasted coconut flakes, for garnish
Instructions:
Put garlic, brown sugar, thyme, allspice, cinnamon, nutmeg, cayenne pepper, salt, and pepper in a bowl
Add the soy sauce and mix well
Combine well
Put the chicken breasts in a shallow dish or a plastic bag that can be closed again
Place the chicken in the marinade and coat it completely
Put it in the fridge for at least 30 minutes and up to 4 hours after you seal it
Warm the grill up to a medium-high level
Take the chicken out of the marinade and throw away the extra marinade
Cook the chicken on the grill for about seven to eight minutes on each side, or until its done and the juices run clear
Once done, take it off the grill and let it rest for a few minutes
Dice the mango, avocado, red onion, cilantro, jalapeno, and lime juice and put them in a different bowl
Carefully toss to mix
Add salt to your liking
Put the jasmine rice, coconut milk, water, and salt in a medium-sized saucepan
Heat it up and bring it to a boil
Lower the heat, cover, and let it simmer for 15 to 20 minutes, or until the rice is soft and the liquid is gone
Use a fork to fluff up the rice, then divide it between plates
Add grilled chicken breasts and mango avocado salsa to the top of each serving
Before serving, top with chopped cilantro and toasted coconut flakes
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