Bruneian-Inspired Coconut-Lime Chicken with Pineapple Cucumber Sambal

Make it

Instructions

1. 01

   Marinate the chicken

   Set a large bowl, a cutting board, a chef’s knife, measuring spoons, a whisk, and a clean plate on the counter. Wash and dry the lime, ginger, and cilantro; wash and dry the cucumber and pineapple if using fresh fruit. Pat the chicken dry with paper towels. In the bowl, whisk together 680 g boneless skinless chicken thigh, 30 ml lime juice, 15 ml neutral oil, 3 cloves garlic, 15 g fresh ginger, 1 tsp ground turmeric, 1 tsp ground coriander, and 0.75 tsp fine sea salt until smooth. Add the chicken and turn to coat every surface. Cover and refrigerate for 20 minutes while preparing the rice and sambal; do not leave it at room temperature. Keep the clean plate separate for the cooked chicken. | Why: The short chilled marinade seasons the meat deeply and helps it stay juicy during high-heat cooking.

2. 02

   Cook the coconut rice

   Rinse 300 g jasmine rice in a fine-mesh sieve under cool running water, rubbing the grains gently, until the water runs mostly clear. Drain for 2 minutes. Add the drained rice to a medium saucepan with 400 ml unsweetened coconut milk, 200 ml water, and 0.5 tsp fine sea salt. Stir once, place the lid on, and bring to a boil over medium-high heat. Immediately reduce to low, then simmer covered for 15 minutes; do not lift the lid. Turn off the heat and let it stand covered for 5 minutes. Fluff with a fork and keep covered. | Why: Rinsing removes excess surface starch, while the covered rest finishes the grains without making them sticky.

3. 03

   Prepare the pineapple-cucumber sambal

   While the rice cooks, place a medium serving bowl and a cutting board nearby. Peel and finely dice 250 g fresh pineapple and 180 g cucumber. Thinly slice 1 red chili; remove the seeds for a milder sambal. Chop 15 g fresh cilantro. Toss the prepared produce with 15 ml lime juice, 5 g palm sugar, and 0.25 tsp fine sea salt. Taste with a clean spoon and adjust only with a little extra lime juice if needed. Refrigerate until serving. | Why: Cutting the fruit and vegetables small distributes the sharp, sweet, and cooling flavors in every bite.

4. 04

   Grill the chicken safely

   About 10 minutes before the rice is finished, place a cast-iron grill pan or outdoor grill over medium-high heat and preheat it for 5 minutes, until a drop of water evaporates immediately. Lightly oil the hot surface with the marinade’s oil, then lift the chicken from the marinade and let excess drip off; discard the used marinade. Grill in a single layer for 5–6 minutes per side, turning once, until deeply browned and the thickest piece reaches 74°C on an instant-read thermometer. If the exterior darkens too quickly, reduce the heat to medium. Transfer the cooked pieces to the clean plate and rest for 5 minutes; wash the thermometer probe before and after checking. | Why: Preheating creates browning, and the temperature check confirms a safe, juicy finish rather than relying on color alone.

5. 05

   Rest, garnish, and serve

   Uncover the rice and fluff it again. Slice the rested chicken across the grain. Spoon the warm rice onto four plates, top with the sliced chicken, and add the chilled sambal alongside. Finish with 10 g fresh cilantro scattered over the plates and serve immediately. | Why: Resting keeps the juices in the meat, while the cool, crisp topping balances the rich rice and grilled surface.