Australian-Asian Fusion Grilled Chicken with Coconut Rice

This dish combines tender grilled chicken marinated in a zesty ginger-soy sauce, served over creamy coconut rice, and topped with a refreshing cucumber and mint salad. The fusion of Australian grilling techniques with Asian flavors creates a delightful balance of savory and aromatic elements, making it perfect for a summer meal or a cozy dinner. It's a satisfying dish that respects traditional methods while incorporating a creative twist.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 cup jasmine rice
• 1 can (400ml) coconut milk
• 1 cup water
• 1 cucumber, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• Oil for grilling

Instructions:

1. In a bowl, mix the soy sauce, ginger, garlic, honey, salt, and pepper. Add the chicken thighs and marinate for at least 30 minutes.
2. Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine coconut milk, water, and a pinch of salt. Bring to a boil.
3. Add the rinsed rice to the pot, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and fluffy. Remove from heat and let it sit covered for 5 minutes.
4. While the rice is cooking, prepare the cucumber and mint salad by mixing the cucumber slices, chopped mint, lime juice, and a pinch of salt in a bowl.
5. Preheat the grill to medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes on each side or until fully cooked and juices run clear.
6. Serve the grilled chicken over a bed of coconut rice, accompanied by the cucumber and mint salad.