Grilled Sesame Chicken, Coconut Rice and Mango Mint Salsa

A 1-2 punch of flavor in a bowl

Here in Georgia, summer has begun. Peaches and corn fill the local farmstands, the lightning bugs have come out to play and the mosquitoes have come out to bite. I’ve been loving spending time with the kiddos since school has been out and decided to take less choreography work for the summer than I usually do so I can slow down and savor these moments of their childhood. The years are moving so fast. We’ve been taking long walks once the sun begins to set and have been enjoying eating family dinners al fresco as much as we possibly can. I’ve made it my mission to put my refurbished 20-year-old weber to good use. Grilling brings me joy because it leaves less dirty dishes plus smoky food with a little char on it tastes damn good, doesn’t it?

Yesterday, we had friends over and I grilled eggplant with a garlic tahini soy drizzle, fresh corn on the cob and the grilled fish and charred scallion-lemon salsa verde from a couple weeks back. It was healthy, light, and delicious…and took about 15 mins total cooking. My kind of dinner. Today on the other hand we celebrate Father’s Day and John has requested a “steakhouse at home” dinner and that he will get. He does so much for us, the least I could do is make him the dinner of his dreams. The menu includes Filet Mignon with a peppercorn cream sauce, my really good mashed potatoes, creamed spinach, a wedge salad, and ice cream sandwiches for dessert. His tastes are complex yet basic at the same time. I will take some pics for next week as I have my work cut out for me.

THIS WEEK’S RECIPE:

This week, I’m sharing a wonderful little one two punch of deliciousness that couldn’t be easier. Boneless skinless chicken thighs always live in my freezer because they are probably the most versatile protein to cook. The thing with the thighs is, you can’t really overcook them and they cook up fast unlike breasts that can dry out and taste like….well , not much. They are juicier, more flavorful and by now well you can probably tell I’m team dark meat. This recipe is great on the grill but can also be done in a skillet or even in the oven. I told you they’re versatile!!

Along with the thighs, we are going for serious summer vibes with coconut rice which is basically like crack rice and once you make it, you’re going to be hooked. On top of it all, the last component is a mango mint salsa which is insane. The mango, mint, and coconut are trio from the gods. You don’t like mango? Pineapple works or try it with peaches….it doesn’t disappoint. Here are 3 great recipes that are basically mix and match summer components but work great as a bowl. Enjoy!

Grilled Sesame Chicken with Coconut Rice and Mango Mint Salsa

*NOTE: I have separated the three recipes out but if you wanted to make them together, which I do recommend, you would marinate the chicken first, then make the coconut rice while the chicken is marinating. While the coconut rice is steaming, cook the chicken and make the salsa.

Grilled Sesame Chicken

Ingredients:

• 1 ½ -2lbs boneless, skinless chicken thighs