Thai Chicken with Coconut Rice and Mango Salad

Thai Chicken with Coconut Rice and Mango Salad

Ready in 35 minutes Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, March 24, 2019.


Coconut Rice

  • 1½ cups jasmine rice
  • 165ml coconut cream
  • 1½ cups water

Mango Salad

  • 1 mango
  • 1 capsicum
  • ½ telegraph cucumber
  • 1 pack mung bean sprouts
  • ½ pack Thai dressing

Thai Chicken

  • 1 pack Thai chicken thighs

To Serve

  • 1 iceberg lettuce
  • ½ bunch mint
  • Remaining Thai dressing

Have Handy

  • Oil
  • Salt & Pepper


  1. Preheat BBQ and cook rice Preheat BBQ grill to medium. Combine all coconut rice ingredients and a pinch of salt to a pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
  2. Make salad Thinly slice mango and capsicum. Cut cucumber in half lengthways and thinly slice on an angle. Toss in a salad bowl with mung beans and first measure of Thai dressing. Season.
  3. Cook chicken Brush BBQ grill with an oiled paper towel. Cook chicken for about 6 minutes each side, depending on thickness or until cooked through. Rest covered.
  4. To finish Separate lettuce leaves. Thinly slice chicken and season to taste.
  5. Serve coconut rice topped with mango salad, Thai chicken, mint and remaining dressing.