ginger grilled chicken on apple rice papaya coconut cream barbeque
Author of this recipe: Riley Escandon
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"Grill your taste buds with our Ginger Grilled Chicken on Apple Rice Papaya Coconut Cream Barbeque Recipe! A delicious fusion of flavors that will leave you craving more."
Ginger Grilled Chicken on Apple Rice Papaya Coconut Cream Barbeque Recipe
Ingredients:
- 4 boneless skinless chicken breasts
- 2 tablespoons ginger, grated
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
- Salt and pepper to taste
Instructions:
1. Preheat the grill to medium heat.
2. In a small bowl, combine ginger, soy sauce, honey, rice vinegar, vegetable oil, garlic, cornstarch, salt, and pepper. Stir well until everything is well mixed.
3. Place the chicken breasts in a resealable plastic bag or a container with a lid. Pour the marinade over the chicken and massage it into the meat. Seal the bag or container and refrigerate for at least 4 hours or overnight.
4. Preheat your grill to medium-high heat.
5. Remove the chicken from the marinade and discard the remaining marinade. Pat the chicken dry with paper towels.
6. Grill the chicken for 6-8 minutes on each side or until fully cooked. Make sure to turn the chicken frequently for even cooking.
7. While the chicken is grilling, prepare the apple rice papaya coconut cream barbeque. In a large pot, bring 2 cups of water and 1 cup of uncooked white rice to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is fully cooked.
8. Once the rice is done, add 1 cup of diced apples, 1 cup of diced papaya, 1/2 cup of coconut milk, and 1 tablespoon of butter to the pot. Stir well and cook for another 5-7 minutes or until the fruit is heated through.
9. Serve the apple rice papaya coconut cream barbeque on the side of the grilled chicken.
Enjoy your delicious ginger grilled chicken on apple rice papaya coconut cream barbeque!