Monday, February 16, 2009

Sticky Coconut Chicken

Sticky Coconut Chicken

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp fresh ginger, minced or finely grated
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes for at least 1 hour (the flavor is a little better if left to marinade for 4 or 5 hours). Grill on barbeque.

3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp soy sauce
1 tsp red pepper flakes

While chicken is grilling, bring the glaze ingredients to a boil over medium-high heat and reduce until mixture is thickened, which takes about 8-10 minutes. Once it reaches a "syrupy" consistancy, removed from heat. Glaze both sides of the chicken the last few minutes of grilling and serve chicken over rice.

Note: When cooking the rice, you can add the remaining canned coconut milk with water for a slightly sweet flavor.
Serves 4-5. Recipe courtesy of Melanie G.

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John Heeder said...

This sounds great. I can't wait to try it once it warms up here in Utah.

Rebekah said...

I don't know if I can wait for grilling season to try this one out!