Chicken with Coconut Rice and Chili Lime Sauce

Steph whipped up the excellent recipe pull from a Food & Wine magazine.  We followed the recipe to a T including quarter a young chicken.

The sauce below ended up making the dish.  It was great on everything but especially the jasmine rice.

You could the chicken indirectly so it take longer.  I have a 3 burner grill so turned the two outer burners on and cooked in the middle.  The ideal cooking temp is 400-450 degrees.  The key is getting the chicken to over 165 degrees which took right at 40-45 minutes.

Done and ready!

The final plated dish!  It was excellent!