Tuesday, June 22, 2010

Sticky Coconut Chicken with Coconut Rice

This chicken has such wonderful flavor and a little kick to it from the red pepper flakes. If you do not like spicy you may want to adjust the amount of red pepper flakes. The coconut rice is wonderful!

Sticky Coconut Chicken
from Leigh Anne with slight adaptations from Mel's Kitchen Cafe

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinate chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue about 6-7 minutes each side or until no longer pink. 

3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes 

While the chicken is grilling, bring above 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! It will thicken as it cools. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice. 

Use the left over coconut milk as part of the liquid for cooking rice. I put the milk in a liquid measuring cup and filled remainder with water to get 2 cups. Then used 1 cup of rice and boiled on low, covered, about 20 minutes.  The extra glaze is fantastic over the rice.

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