Island Grille Recipe

Cooking Directions

1. 1

   Marinate the Chicken

   In a mixing bowl, combine olive oil, minced garlic, lime juice, honey, soy sauce, black pepper, and salt to create the marinade.

2. 2

   Add the boneless chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

3. 3

   Prepare the Rice

   In a medium saucepan, bring 4 cups of water to a boil.

4. 4

   Once boiling, add the jasmine rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.

5. 5

   Cook the Chicken

   Heat a grill or grill pan over medium-high heat.

6. 6

   Remove the chicken from the marinade and place on the grill. Cook for 6-7 minutes on each side or until the chicken reaches an internal temperature of 165°F (75°C) and is nicely browned.

7. 7

   Prepare the Vegetables

   While the chicken is grilling, dice the red bell pepper, onion, and pineapple.

8. 8

   In a separate skillet, add a little olive oil and sauté the diced vegetables over medium heat for about 5-7 minutes until they are tender.

9. 9

   Serve

   Once the chicken is cooked, let it rest for a few minutes before slicing.

10. 10

    Serve the grilled chicken over a bed of jasmine rice, topped with the sautéed vegetables and fresh cilantro.