Sticky Coconut Chicken

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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.

Sticky Coconut Chicken | realmomkitchen.com

Here is what you need to make the

Sticky Coconut Chicken

  • 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 | realmomkitchen.com

Sticky Coconut Chicken

Real Mom Kitchen

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Ingredients
  

  • 6-8 boned skinned chicken thighs (about 1½ lbs.) or equal amount of chicken tenders
  • cup canned coconut milk
  • 1 Tbsp minced fresh ginger
  • 1 tsp fresh ground pepper
  • 1 tsp hot chili flakes

Sauce:

  • ¾ cup rice vinegar
  • ½ cup sugar
  • 3 Tbsp soy sauce
  • 1 tsp hot chili flakes
  • 4-5 green onions finely chopped
  • 1 Tbsp cornstarch
  • 2 Tbsp cold water

Instructions
 

  • 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.
  • 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).
  • 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.
  • 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.
Tried this recipe?Let us know how it was!

This is the original photo from this post when it was first published in January of 2009.

Sticky Coconut Chicken | realmomkitchen.com

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22 Comments

  1. This was a different recipe from what I’m used to. It turned out to be extremely spicy and the vinegar was so overwhelming that when I opened my mouth in front of my prepared bowl of food, the vapors felt like they were burning my taste buds even before tasting this food. There’s too much sugar in the recipe if you’re concerned about diabetes later in life and I personally think this has way too much vinegar. I’m also not into overly spicy food, so I sadly won’t be making this recipe again, but I am going to search for another coconut chicken recipe so that I can use up all of the milk I bought.

  2. This was a different recipe from what I’m used to. It turned out to be extremely spicy and the vinegar was so overwhelming that when I opened my mouth in front of my prepared bowl of food, the vapors felt like they were burning my taste buds even before tasting this food. There’s too much sugar in the recipe if you’re concerned about diabetes later in life and I personally think this has way too much vinegar. I’m also not into overly spicy food, so I sadly won’t be making this recipe again, but I am going to search for another coconut chicken recipe so that I can use up all of the milk I bought.