Spiced Ginger Lime Chicken Tenders with Coconut Rice

Spiced Ginger Lime Chicken Tenders with Coconut Rice is a chicken recipe built around low-sodium soy sauce, packed light or dark brown sugar and fresh lime juice. Plan on 6 servings and about 230 minutes.

• Yield 6 servings
• Ready in 230 minutes
• Prep 210 minutes
• Cook 20 minutes

Ingredients

Marinade + Chicken

• ⅓ cup low-sodium soy sauce
• ¼ cup packed light or dark brown sugar
• ¼ cup fresh lime juice
• 2 tablespoons olive oil or toasted sesame oil
• 1 tablespoon grated fresh ginger or ginger paste
• 4 cloves garlic, finely minced
• ½ teaspoon spices, like curry powder, garam masala, cumin, coriander
• Pinch red pepper flakes or cayenne pepper (optional)
• 2-3 pounds chicken tenders

Coconut Rice

• 2 cups jasmine rice
• 1 can (13.5 ounces) coconut milk
• ¾ cup water
• 2 teaspoons coarse, kosher salt (use about half for table salt)

Instructions

1. Whisk together all the marinade ingredients until smooth (see note below for extra marinade/sauce). Place the chicken tenders in a shallow dish or ziploc bag and add the marinade so the chicken is mostly covered, tossing once or twice to cover the chicken evenly.
2. Cover the dish/seal the bag and refrigerate for at least 2 hours and up to 8 hours.
3. Preheat a grill to medium-high. (You can also use an air fryer or oven set to broil.) Remove the chicken tenders from the marinade and cook 2-4 minutes on each side until cooked through (an instant read thermometer should register 165 degrees F at the thickest part of the chicken tender). Remove the chicken to a plate, cover, and let rest for 5-10 minutes.
4. Serve the chicken with the coconut rice (recipe below). Pour any accumulated juices over the chicken before serving.
5. Place the jasmine rice in a colander and rinse under cool water for 1-2 minutes, agitating and lifting the rice with your fingers, until the water runs mostly clear (don't worry too much about this, just make sure it gets a good rinse). Drain well.
6. Place the rinsed rice in a pot and add the coconut milk, 3/4 cup water, and salt. Bring the rice to a thorough simmer (should be simmering across the entire surface, not just the edges).
7. Give a quick stir to make sure rice isn't sticking to the bottom. Reduce the heat to low and cook for 18 minutes. DON'T REMOVE THE LID!
8. Remove the pot from the heat and let sit, covered, for 10 minutes. Fluff with a fork or spoon and serve with the chicken tenders.

Give it a minute off the heat, then serve it while it is still hot.