Grilled Lime Coconut Chicken with Coconut Rice

I have made this amazing recipe two different ways; the way outlined below, and then making it more like a Thai Curry, where I dice up the chicken (after it's grilled) and double up the marinade/sauce, mixing it all together with the rice. Either way is quite delicious.

I adapted the original recipe to include potatoes, broccoli, more coconut milk, and use less chicken.

Also, a note on why my photos always suck. It's a pretty understandable explanation -- I get way too excited to eat the food and don't take the time to secure a proper photograph! My apologies. But please realize that I only post recipes that are worth making, so even when my photos don't look appetizing, the actual food IS!

Grilled Lime Coconut Chicken with Coconut Rice
Adapted from Mel's Kitchen Cafe

Ingredients

Chicken and Marinade/Sauce:

• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 1 to 1.5 pounds boneless, skinless chicken breasts
• 1 large sweet potato
• 1 large baking potato
• 2 cup frozen or fresh broccoli
• 1/4 cup chopped fresh cilantro 
• Fresh limes, cut into wedges 

Coconut Rice:

• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt

Directions

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
3. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Meanwhile, poke the potatoes all over with a fork and microwave until tender (about 6-8 minutes). Remove peels (should come off easily) and dice potatoes. Warm frozen broccoli, or steam fresh broccoli.
5. Place the grilled chicken on a serving platter or plate and drizzle with a bit of the sauce and sprinkle with fresh cilantro. Toss the potatoes and broccoli in the rest of the sauce. Serve with lime wedges and coconut rice.