BBQ Lime Chicken

Instructions

1. To make the mango salsa, in a large bowl, mix together the mango, red bell pepper, red onion, cilantro, and jalapeño. Stir in the lime juice and honey. Set it aside.
2. To make the rice, in a medium pot, combine the jasmine rice, coconut milk, and water. Season with salt to taste. Bring the mixture to a boil and reduce the heat to low. Cook, covered, until the rice is tender and the liquid has been absorbed, about 15 to 20 minutes.
3. While the rice is cooking, season the chicken with salt and pepper to taste. Preheat a large grill pan over medium-high heat. Arrange the chicken in the pan. Cook until the chicken is golden and releases easily from the skillet, about 4 to 5 minutes. Flip the chicken and continue to cook until the remaining side is golden, about 3 to 4 minutes.
4. While the chicken is cooking, in a small bowl, stir together the barbecue sauce with the lime juice. Brush the sauce over the chicken and continue to cook until it reaches an internal temperature of 165ºF.
5. Serve the chicken immediately with the rice and mango salsa. Store in the refrigerator for up to 3 days.