Sticky Coconut Chicken
Easy chicken recipes should always taste this good, the sweet and savory taste is easy to get addicted to. This Sticky Coconut Chicken is great paired with rice and makes one heck of an inexpensive meal.
Notes
Notes from recipe author:
You can control how spicy the chicken is by the amount of flakes you add to the marinade and to the sauce.
Watch the sauce closely as it thickens – it can go from “just right” to “burned” very quickly. I usually cook it in a frying pan so the liquid level is shallower and it cooks faster that way. You want it thick but not so thick that you can’t spread it easily.
Ingredients
- 6 to 8 boneless chicken thighs
- 3/4 cup canned coconut milk (I usually am cooking about 10-12 thighs so I just use the whole can)
- 1 tablespoon minced ginger
- 1 teaspoon fresh ground pepper
- 1 teaspoon red pepper flakes
- Chili Glaze:
- 3/4 cup rice vinegar
- 1/2 cup sugar
- 3 tablespoons soy sauce
- 1 teaspoon red pepper flakes
Instructions
Chicken:
- Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour.
- Grill on barbecue until chicken is cooked through.
Chili Glaze:
- Bring chili glaze ingredients to a boil over high heat and cook until mixture is reduced and thickened. About 8-10 minutes depending on the size of your pan.
- Glaze both sides of chicken and serve. After glazing the chicken we like to pour the extra glaze over the rice you serve it with.
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