Minutes Prep time: 30
Minutes Total time: 150
Servings: 6
Difficulty: Intermediate
1 can (14 oz each) coconut milk, divided
1 cup P.F. Chang's® Home Menu Mango Sweet & Sour Sauce, divided
2 tablespoons curry powder
2-1/2 teaspoons kosher salt, divided
2 pounds boneless skinless chicken thighs
1 tablespoon coconut oil (preferably unrefined)
1/3 cup thinly sliced shallots or onion
1-1/2 cups jasmine rice, rinsed well
1-1/2 cups water
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 53 mg | 5% |
| Carbohydrate | 62 g | 21% |
| Cholesterol | 151 mg | 50% |
| Total Fat | 26 g | 40% |
| Iron | 6 mg | 32% |
| Calories | 619 kcal | 31% |
| Sodium | 1441 mg | 60% |
| Protein | 34 g | 68% |
| Saturated Fat | 17 g | 86% |
| Sugars | 14 g | 1% |
| Vitamin C | 1 mg | 2% |
Pour coconut milk into a bowl and whisk until smooth. Set aside 3/4 cup coconut milk for rice. Add 1/2 cup Mango Sweet and Sour Sauce, curry powder and 2 teaspoons kosher salt to coconut milk bowl and whisk until combined. Stir in chicken. Cover and refrigerate at least 2 hours.
Heat oil in large saucepan over medium-low heat. Stir in shallot or onion and cook until very tender and lightly browned, about 5 minutes. Stir in rice, 3/4 cup coconut milk, water and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat to low, cover and simmer 15 minutes, until rice is tender. Remove from heat and let stand. Fluff with a fork before serving.
Oil grates of gas grill and preheat for medium heat. Remove chicken from marinade and discard marinade. Grill chicken until charred and cooked through (180°F), about 10 minutes, turning occasionally. Brush chicken with Mango Sweet and Sour Sauce and cook just until glazed, about 1 minute more. Serve chicken over coconut rice. Drizzle with a little more sweet and sour sauce, if desired.
Grilled Curry Chicken with Coconut Rice
