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Grilled Chicken with Coconut Rice and Chile-Lime Sauce
Ingredients
  • 3 small white onions
  • ¼ cup fresh lemon juice
  • ¼ cup red wine vinegar
  • 5 large garlic cloves, smashed
  • 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more
  • 1 (3- to 4-pound) whole chicken, skin scored at 1-inch intervals, cut into 4 pieces
  • 1 (13.5-ounce) can coconut milk
  • 1 small tomato, chopped
  • 2 tablespoons plus 2 teaspoons finely chopped red Fresno chiles (from 2 large chiles), divided
  • 2 teaspoons fresh lime juice
  • ½ teaspoon granulated sugar
  • 1 cup uncooked jasmine rice
  • 1 cup water
  • Lime wedges, for serving
Steps
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