Grilled Island Drunken Chicken Bowls
Embark on a tropical culinary adventure with these vibrant Grilled Island Drunken Chicken Bowls! Featuring tender, marinated chicken thighs infused with the sweet and tangy flavors of coconut rum, soy sauce, honey, and lime, this dish brings paradise to your plate. Served over fragrant coconut jasmine rice, each bowl is topped with smoky grilled pineapple, charred bell peppers, and onions, creating a perfect blend of sweet, savory, and smoky notes. Finished with fresh cilantro and green onions for a burst of freshness, these island-inspired bowls are a breeze to prepare and perfect for weeknight dinners or summer gatherings. Elevate your mealtime with these colorful, flavor-packed bowls that taste like a vacation in every bite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.25 cup coconut rum
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 cloves minced garlic
- 0.5 teaspoons ground ginger
- 1 cup jasmine rice
- 0.5 cup coconut milk
- 1 cup water
- 4 rings pineapple slices
- 1 medium red bell pepper
- 1 small red onion
- 0.25 cup cilantro
- 2 stalks green onions
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a medium bowl, combine coconut rum, soy sauce, honey, lime juice, minced garlic, and ground ginger. Mix well to create the marinade.
Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Cover and marinate in the refrigerator for at least 2 hours (or overnight for maximum flavor).
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, and water. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the rice is cooking, preheat a grill or grill pan over medium heat. Lightly oil the grates with olive oil to prevent sticking.
Remove the chicken thighs from the marinade, discarding the excess liquid. Grill the chicken for 5-6 minutes per side, or until fully cooked and slightly charred. Remove from the grill and let rest for 5 minutes before slicing into strips.
Slice the red bell pepper and red onion into strips. Lightly brush the pineapple slices, bell pepper, and onion with olive oil, then season with salt and black pepper. Grill the vegetables and pineapple for 2-3 minutes per side, or until they have grill marks and are slightly softened.
To assemble the bowls, divide the cooked jasmine rice evenly among four serving bowls. Top the rice with grilled chicken slices, pineapple, bell peppers, and onions.
Garnish with chopped cilantro and sliced green onions. Optionally, serve with lime wedges for an extra burst of citrus flavor.
Serve warm and enjoy your Grilled Island Drunken Chicken Bowls!
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4035 mg | 175% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 95.2 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 228 mg | 18% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2267 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
