Coconut Chicken

dakitten2

A yummy sticky coconut chicken that pairs wonderfully with rice. You can use the leftover coconut milk as part of the liquid required in making your rice for a nice mildly sweetened white rice.

6 -8 boneless skinless chicken thighs
1 cup coconut milk
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon red pepper flakes

GLAZE:

3/4 cup rice vinegar
1/2 cup sugar
3 tablespoons soy sauce
1 teaspoon red pepper flakes


1 Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (longer is better).
2 Remove chicken from marinade and grill on barbecue.
3 While the chicken is grilling, bring glaze 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!
4 Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Nutritional Facts for Coconut Chicken
Serving Size: 1 (118 g)

Servings Per Recipe: 6

Calories 250.3

Calories from Fat 104
Total Fat 11.5 g
Saturated Fat 8.4 g
Cholesterol 57.2 mg
Sodium 587.2 mg
Total Carbohydrate 22.0 g
Dietary Fiber 1.4 g
Sugars 19.9 g
Protein 15.9 g

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