Sticky Coconut Chicken

recipe and picture from Mel's Kitchen Cafe
6 - 8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbs minced fresh ginger
1 tsp ground black pepper
1 tsp red pepper flakes
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp soy sauce
1 tsp red pepper flakes
jasmine rice
marinate the chicken in the marinade for 5 - 6 hours (reserve what is left of the coconut milk in the can)
Grill the thighs
while the chicken is grilling, bring the ingredients for the glaze to a boil - turn down heat and cook until reduced and thickened - about 8 minutes. Be patient because it takes a little while - once it starts getting thick, remove from heat. Glaze both sides of chicken and serve over rice.
Use what is left of the coconut milk as part of the liquid for cooking the rice.


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