Kat's Island Chicken: A delicious tropical chicken dish

Kat's Island Chicken is a mouthwatering dish that transports you to a tropical paradise. With a perfect balance of sweet and savory flavors, this chicken recipe will delight your taste buds. The chicken is marinated in a blend of exotic spices and soy sauce, then grilled to perfection. Serve it with a side of coconut rice and a refreshing pineapple salsa for a complete island-inspired meal. Get ready to savor the flavors of the Caribbean with Kat's Island Chicken!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 2 tablespoons dark rum
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• For the pineapple salsa:
• 1 cup diced pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon honey
• For the coconut rice:
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 teaspoon salt

Directions

1. In a small bowl, whisk together soy sauce, rum, olive oil, brown sugar, cumin, paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
2. Place the chicken breasts in a shallow dish and pour the marinade over them. Turn to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
4. Grill the chicken for 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
5. While the chicken is grilling, prepare the pineapple salsa by combining diced pineapple, red bell pepper, red onion, cilantro, lime juice, and honey in a bowl. Mix well and set aside.
6. To make the coconut rice, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
7. Serve the grilled chicken with coconut rice and top with the pineapple salsa. Enjoy the flavors of the tropics!

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