Wednesday, January 30, 2013

Sticky Coconut Chicken


This has become a family favorite since I saw it a few months ago. The coconut milk tenderizes the chicken so it's nice and tender as well as flavorful. The sauce is delicious drizzled over the chicken and a little rice and veggies.


Sticky Coconut Chicken 
slightly adapted from Your Homebased Mom

6-8 boneless chicken thighs or 11/2 lb boneless chicken breasts
1 can coconut milk
1 Tbsp. minced ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I do mine 24 hrs or that morning). Grill on barbecue, about 4 minutes a side on medium heat. Discard marinade.


Chili Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce (or GF Tamari)
1 tsp. red pepper flakes

Bring above ingredients to a boil over high heat and cook until mixture is reduced and thickened. 8-10 minutes depending on the size of your pan. Watch it, do not let it burn. Glaze chicken and serve.


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3 Comments:

Jen Laceda | Tartine and Apron Strings said...

Oooohhh...this looks delicious! I can't wait to try this when the weather here in Canada is better. It's hard to grill outdoors when it's -20C below freezing. Love coconut and all its health benefits!

thomas peter said...

This has become a family favorite since I saw it a few months ago. The coconut milk tenderizes the chicken so it's nice and tender as well as flavorful. The sauce is delicious drizzled over the chicken and a little rice and veggies.coconut water benefits

Jane Dow said...

This stuff is delicious! The sauce is very sweet and flavorful, however I would suggest cooking it in a well ventilated area because the smell is very strong. Loved it.

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