Sticky Coconut Chicken
"Family favorite. My mother has even requested it for Thanksgiving instead of the usual turkey."
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 -8 boned skinned chicken thighs
- 3⁄4 cup canned coconut milk (stir before measuring)
- 1 tablespoon minced fresh ginger
- 1 teaspoon fresh ground pepper
- 1 teaspoon hot chili flakes
-
Chili Glaze
- 3⁄4 cup rice wine vinegar
- 1⁄2 cup sugar
- 3 tablespoons soy sauce
- 1 teaspoon hot chili flakes
- 4 -5 green onions (garnish)
directions
- Rinse chicken and pat dry.
- In a large bowl, mix coconut milk, ginger, pepper and 1 tsp hot chili flakes. Add chicken. Cover and chill for 1-8 hours.
- Prepare Chili Glaze. In a medium saucepan combine rice wine vinegar, sugar, soy sauce and 1 teaspoon hot chili flakes. Bring to a boil over high heat then reduce heat to medium and simmer 8-10 minutes or until reduced to 1/2 cup. Use hot.
- Lift chicken from bowl, reserving marinade. Grill over high heat 10-12 minutes or until meat is no longer pink. Basting frequently with reserved marinade.
- Transfer thighs to a warm platter and pour the chili glaze evenly over meat. Garnish with slivered green onions and serve with steamed rice.
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RECIPE SUBMITTED BY
Currently I'm a stay at home mom (and loving it!) looking for healthy recipes. I am a recent vegetarian convert and yogi. Thought I'd stop eating meat while doing yoga but think it will be a lifetime change. Rest of family is not following suit. They are pretty good at eating whatever I make for them with these exceptions: our youngest doesn't like vegetables, his big brother doesn't like fish and his big sister won't even try tofu or tempeh. Dad is the disposal who cleans up after everyone! That's our family and my mealtime challenge in a nutshell. Life is definitely interesting.
