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If you follow me on Twitter, you may have recently noticed, I’ve given in to Pinterest. I’ve loved finding new recipes and making the ones I find work for us. We tried this dish on a whim and were very happy with it. It was amazingly flavorful, the chicken super tender and just a hint of sweet enhanced the entire dish. I’ll only make two small changes when we have this dish again.
Sticky Coconut Chicken
- 4 boneless (skinless chicken breasts (the original recipe suggest thighs, but we didn’t have any).)
- 1 cup canned coconut milk
- 1 Tbsp. minced fresh ginger
- 1 tsp. fresh ground pepper (we used white)
- 1 tsp. red pepper flakes (we’ll use more next time)
- Glaze Directions:
- 3/4 cup rice vinegar
- 1/2 cup sugar (we actually used a bit less)
- 3 Tbsp. soy sauce
- 1 tsp. red pepper flakes (will need to add more next time!)
- Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (the longer the better! We let it marinate for about two hours, but it only gets better the longer you let it marinate). Grill (since it’s winter here, we used the George Foreman).
- Glaze Directions:
- While the chicken is grilling, bring the glaze ingredients to a boil over medium-high heat and cook until the mixture is reduced and thickened, about 8-10 minutes (actually took us about 20, but I kept it on medium heat so the mixture didn’t burn). Once the mixture starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice. We used the remaining glaze to dip the chicken and added it over the rice.
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