Island Chicken Grill Recipe

Prepare and marinate chicken

Pat the chicken thighs dry with paper towels. In a medium bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs lime juice, 1 tbs brown sugar, 1 tsp minced garlic, 1/2 tsp ground ginger, 1/2 tsp smoked paprika, 3/4 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Whisk until sugar dissolves. Add the chicken, coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

Grill the chicken

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates lightly. Remove chicken from marinade and let excess drip off. Grill chicken 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips. Reserve any leftover juices for a little drizzle if desired.

Cook rice

Rinse 1 cup long-grain rice under cold water until water runs near-clear. In a medium saucepan combine rinsed rice, 1 cup coconut milk, 1/2 cup water, 1/2 tsp salt and 1 tbs vegetable oil. Bring to a gentle boil over medium-high heat. Once boiling, reduce to low, cover tightly and simmer 15 minutes without lifting the lid.

Finish rice with veggies

After 15 minutes, remove from heat and let rest covered 5 minutes. Fluff with a fork and stir in 1/2 cup frozen peas (they'll warm from the rice), 1/4 cup diced red bell pepper and 2 tbs finely diced green onion. Taste and adjust salt if needed. Keep warm until plating.

Roast vegetables

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss 2 cups broccoli florets, 1 cup sliced carrots and 1/2 cup red onion wedges with 1.5 tbs olive oil, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp dried thyme. Spread in a single layer. Roast 15-18 minutes, stirring once halfway, until vegetables are tender and edges are lightly browned. Keep warm.

Make the sauce

In a small saucepan combine 1/2 cup pineapple juice, 1/4 cup ketchup, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tbs honey, 1/2 tsp minced garlic and 1/8 tsp red pepper flakes (if using). Bring to a gentle simmer over medium heat, stirring to combine. In a small bowl dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry. Slowly whisk slurry into the simmering sauce and cook 1-2 minutes until sauce thickens slightly. Remove from heat and set aside.

Divide the reggae rice among 3 plates (or bowls). Top each with a portion of roasted vegetables next to the rice. Arrange sliced grilled chicken on top of the rice or alongside. Spoon Polynesian sauce over the chicken and a little over the vegetables. Garnish each plate with chopped cilantro, a sprinkle of sesame seeds if using, and serve with lime wedges to squeeze over at the table.

Serve immediately. Leftovers: store components separately in airtight containers in the refrigerator up to 3 days. Reheat chicken and vegetables briefly in a 350°F (175°C) oven or skillet; reheat rice with a splash of water to restore moisture. Reheat sauce gently on the stove.