Sticky Coconut Chicken

I first saw this Sticky Coconut Chicken recipe on Good Things Utah, one of our local TV shows. Angel Shannon shared the recipe, and after seeing it, I knew I had to try it. I made a few small changes to the original version, and the result was delicious.

The chicken has a little heat, but it isn’t overwhelmingly spicy. I would compare it to the heat level you might find in a good orange chicken. My family handled it just fine, and the sweet coconut flavor helps balance everything out.

The first time I made this recipe, I did not feel like firing up the outdoor grill. The only indoor grill I had at the time was my George Foreman Grill, so I used that. It worked great, and the whole family loved the chicken.

My husband suggested that the next time I made it, I should use chicken tenders instead. That turned out to be a great idea because they cook quickly and make the chicken easy to serve.

I also like to let the chicken marinate all day whenever possible. Giving it several hours in the marinade lets those coconut and savory flavors really soak into the meat.

If you are trying to squeeze in a few more grilling meals before the weather changes, this Sticky Coconut Chicken is a great one to add to the list. It is flavorful, easy to prepare, and perfect for a late-summer or early-fall dinner.

Ingredients for Sticky Coconut Chicken

• BONED, SKINNED CHICKEN THIGHS OR EQUAL AMOUNT OF CHICKEN TENDERS – Chicken thighs stay juicy and flavorful on the grill, while chicken tenders cook quickly and are easy to serve. Either option works well with the coconut marinade.
• CANNED COCONUT MILK – Coconut milk creates the rich base of the marinade and gives the chicken a subtle coconut flavor. It also helps keep the meat moist and tender.
• FRESH GINGER – Fresh ginger adds bright, warm flavor and a little natural spice. It pairs especially well with the coconut milk, soy sauce, and chili flakes.
• FRESH GROUND PEPPER – Black pepper adds mild heat and savory depth to the marinade.
• HOT CHILI FLAKES – Chili flakes give the chicken a gentle kick of heat. Reduce the amount for a milder dish, or add more if you like it spicier.
• RICE VINEGAR – Rice vinegar adds acidity and tang, helping balance the sauce’s sweetness and richness.
• SUGAR – Sugar adds sweetness and helps create that sticky glaze on the chicken as the sauce cooks down.
• SOY SAUCE – Soy sauce adds salty, savory umami flavor and depth.
• GREEN ONIONS – Green onions add a fresh, mild onion flavor and a pop of color. They work well both in the sauce and as a garnish.
• CORNSTARCH – Cornstarch thickens the sauce, making it glossy and sticky enough to cling to the chicken.
• WATER – Mix water with the cornstarch to make a smooth slurry before adding it to the sauce. This helps prevent lumps.

Instructions for Sticky Coconut Chicken

Rinse the chicken, if desired, and pat it dry with paper towels.

In a large bowl, whisk together the coconut milk, fresh ginger, black pepper, and hot chili flakes. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to 24 hours.

When ready to cook, preheat an outdoor grill to high heat and lightly oil the grates. Remove the chicken from the marinade, reserving the marinade if you plan to use it for basting.

If using chicken thighs, open them up and lay them flat on the grill. Cover and cook, turning as needed, until browned on both sides and cooked through, about 10–12 minutes total. If using a George Foreman-style indoor grill, cook for about 4–5 minutes, or until fully cooked.

If grilling outdoors, baste the chicken with the reserved marinade as it cooks. For food safety, stop basting several minutes before the chicken is finished so the final coating has time to cook thoroughly.

While the chicken cooks, prepare the glaze. In a 2–3 quart saucepan, combine the rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook for 8–10 minutes, or until the mixture has reduced to about 1/2 cup.

In a small bowl, whisk together the cornstarch and water until smooth. Stir in the slurry and cook until the glaze thickens.

Transfer the cooked chicken to a serving platter. Spoon or brush the warm glaze over both sides of the chicken, then garnish with sliced green onions. Serve immediately. Makes approximately 1/2 cup glaze.

Frequently Asked Questions

Can I use chicken breasts instead of thighs or tenders?
Yes. Boneless, skinless chicken breasts will work, but slice them into thinner pieces or pound them to an even thickness so they cook more evenly and stay tender.

How long should I marinate the chicken?
At least 1 hour is recommended, but several hours or overnight will add even more flavor.

Can I make this recipe indoors?
Yes. A George Foreman-style grill or grill pan works well if you do not want to use an outdoor grill.

Is Sticky Coconut Chicken spicy?
It has a mild kick from the chili flakes. Reduce the amount for less heat or add more if you prefer it spicier.

Can I use light coconut milk?
Yes, but full-fat canned coconut milk will give the marinade a richer flavor and creamier texture.

Do I have to baste the chicken with the marinade?
No. The chicken will still have plenty of flavor from marinating. If you do baste with marinade that touched raw chicken, make sure it cooks thoroughly before serving.

How do I know when the chicken is done?
Cook until the thickest part reaches an internal temperature of 165°F.

Can I make the glaze ahead of time?
Yes. Prepare it ahead and refrigerate it, then gently reheat before serving.

What if the glaze gets too thick?
Whisk in a small amount of water until it reaches a smooth, pourable consistency.

What can I serve with Sticky Coconut Chicken?
Steamed white rice, coconut rice, grilled vegetables, broccoli, or an Asian-style salad all pair well with it.

Tips and Tricks

• Marinate the chicken for several hours. The longer the chicken sits in the coconut milk mixture, the more flavor it will absorb. Overnight works especially well.
• Keep the chicken pieces evenly thick. This helps everything cook evenly and prevents thinner pieces from drying out.
• Watch the chili flakes. Start with the recipe amount and adjust from there. It is much easier to add extra heat than to take it away.
• Reduce the glaze before thickening it. Letting the vinegar, sugar, and soy sauce cook down first concentrates the flavor. Add the cornstarch slurry only after the sauce has reduced.
• Brush the glaze on just before serving. Coating the cooked chicken with the warm glaze at the end gives it that glossy, sticky finish and keeps the sauce from burning on the grill.

For more recipes like this, try:

• Easy Baked Pineapple Chicken
• Chicken and Veggie Chowder
• Sesame Chicken
• Cheesy Sour Cream Chicken