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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A yummy sticky coconut chicken that pairs wonderfully with rice. You can use the leftover coconut milk as part of the liquid required in making your rice for a nice mildly sweetened white rice. Preparation/cook time does not include marination time, so plan accordingly. Ingredients:
6 -8 boneless skinless chicken thighs |
1 cup coconut milk |
1 tablespoon minced fresh ginger |
1 teaspoon fresh ground pepper |
1 teaspoon red pepper flakes |
3/4 cup rice vinegar |
1/2 cup sugar |
3 tablespoons soy sauce |
1 teaspoon red pepper flakes |
Directions:
1. Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (longer is better).
2. Remove chicken from marinade and grill on barbecue.
3. While the chicken is grilling, bring glaze ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
4. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
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