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Important PSA: Grilled chicken does not have to be boring. Here at Kitchn, we’ve proved it time and time again — but sometimes we could all use a little reminder that the world of grilled chicken is rife with possibilities. Special thanks to Chelsea, the recipe guru behind Chelsea’s Messy Apron, who is advocating on behalf of non-boring grilled chicken everywhere with this chicken teriyaki over coconut rice recipe.
Chelsea starts off with chicken breasts either sliced in half or pounded to an even thickness. This step helps the marinade to absorb better and the meat to cook more evenly. (You can use thighs as well.)
The teriyaki sauce works double duty as the marinade and is made with soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger paste, minced garlic, and red pepper flakes. To thicken it up, you gradually add a mixture of cornstarch and water while whisking constantly over low heat. This sauce gives the chicken the most gorgeous glazed look.
This recipe’s secret weapon is the coconut lime rice. Chelsea uses a can of coconut milk and brown sugar to impart a hint of sweetness while cooking. Once the rice is fluffed, add in some lime juice and zest. It’s the perfect mix of flavors for the teriyaki chicken to chill out on top of.
Oh, and don’t forget to top it all off with grilled pineapple and red onion slices — they only need minutes to grill and take this dish to the next level.
→ Get the Recipe: Chicken Teriyaki Over Coconut Rice from Chelsea’s Messy Apron
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