Sticky Coconut Chicken

This recipe for Sticky Coconut Chicken is one that was on Good Things Utah (a local TV show) recently. Angel Shannon is the one that shared this recipe.

She also has a great cookbook out there called Stick of Butter. If you haven’t seen it you ought to check it out. Anyway, I adapted the recipe slightly. It was tasty.

It does has a little heat to it, but my family handled it fine. I would compare the heat to one from a good orange chicken. When I first made this, I wasn’t gonna grill this on my outside grill. The only thing I have for indoors is my George Foreman Grill, so that’s how I cooked it. The family loved it.

My husband did suggest that next time we make it with chicken tenders. I also let this marinate all day. That is exactly what I did this time. Fire up the grill a few mosr times before the weather changes. This sticky coconut chicken is a good one to do one of those times.

• BONED, SKINNED CHICKEN THIGHS OR EQUAL AMOUNT OF CHICKEN TENDERS
• CANNED COCONUT MILK
• FRESH GINGER
• FRESH GROUND PEPPER
• HOT CHILI FLAKES
• RICE VINEGAR
• SUGAR
• SOY SAUCE
• GREEN ONIONS
• CORNSTARCH
• WATER

Sticky Coconut Chicken

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• Author: Laura

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Ingredients

Units USM Scale 1x2x3x

• 6–8 boned, skinned chicken thighs (about 1 1/2 lbs.) or equal amount of chicken tenders
• 2/3 cup canned coconut milk
• 1 Tbsp minced fresh ginger
• 1 tsp fresh ground pepper
• 1 tsp hot chili flakes
• Sauce:
• 3/4 cup rice vinegar
• 1/2 cup sugar
• 3 Tbsp soy sauce
• 1 tsp hot chili flakes
• 4–5 green onions, finely chopped
• 1 Tbsp cornstarch
• 2 Tbsp cold water

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Instructions

1. Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.
2. Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). I cooked on my George Foreman Grill for 4-5 minutes. Baste frequently with remaining marinade…and use it all (I didn’t do this on my Foreman Grill, but it would be great to do on the outdoor grill).
3. Transfer thighs to a warm platter and pour the sauce evenly over meat (I basted mine on with a brush to both sides); garnish with green onions.
4. Sauce: In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to around ½ cup, 8 to 10 minutes. Mix your corn starch and water and add to the mixture. Cook until thick. Use hot. Makes approximately ½ cup of glaze.

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