Wednesday, July 20, 2011

Sticky Coconut Chicken- grill on bbq!

Sticky Coconut Chicken
6-8 boneless, skinless chicken thighs (I used breasts)
1 cup canned coconut milk
1 Tbsp. minced fresh 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 let mine marinade four about four to five hours). Grill on barbecue.
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it 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.
Sidenote: You can use the extra coconut milk left in the can as part of the liquid in my rice.  It ends up mildly sweet and tasty.  

This was really delicious.  It is grill season after all!  

1 comment:

LC said...

This combines my love for coconut with Brandon's love for grilling.