Sticky Coconut Chicken

5 from 1 vote

This Sticky Coconut Chicken is marinated in coconut milk, fresh ginger, and chili flakes, then grilled until tender and juicy. A sweet and savory glaze made with rice vinegar, soy sauce, and sugar gives the chicken its irresistible sticky finish. This easy, flavorful dinner pairs perfectly with rice and vegetables.

Course Appetizer, dinner, Main Dish

Cuisine American, Asian, Barbecue, Fusion, Hawaiian, Thai

Keyword chicken, comfort food, easy, glaze, grilled, savory, spicy, sweet

Prep Time 10

Cook Time 15

Marinate Time 1

Total Time 1 25

Servings servings

Calories 288kcal

Author Laura

Equipment

Ingredients

6-8 chicken thighs boned and skinned (about 1½ lbs.) or equal amount of chicken tenders
⅔ cup coconut milk from a can
1 Tbsp fresh ginger minced
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 for 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 the 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 the remaining marinade and use it all (I didn't do this on my George 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 the meat (I basted mine with a brush on both sides); garnish with green onions.
Sauce: In a 2-to 3-quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until reduced to about ½ cup, 8 to 10 minutes. Mix your cornstarch and water, then add to the mixture. Cook until thick. Use hot. Makes approximately ½ cup of glaze.

Nutrition