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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enjoy,
5 Comments:
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!
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
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.
Could you sub out the sugar for something else for the sauce?
This chicken was delicious, and I will definitely make it again! However, for me, 8-10 minutes was WAY too long to boil the glaze-- after 7 minutes or so, mine had already reached the soft-crack stage, and was more like a sludge that we had to scrape out of the pan. Next time I'll boil it for less time.
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