Sunday, March 28, 2010
Sticky Coconut Chicken with Coconut Rice
This is another great recipe from Melanie over at My Kitchen Cafe. I served sauteed garlic sugar-snap peas on the side.
Sticky Coconut Chicken
6-8 boneless, skinless chicken thighs
1 can coconut milk, divided
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes (I only used 1/2 tsp)
Marinade chicken in 1 c. coconut milk, ginger, pepper and red pepper flakes at least one hour. Grill on barbecue (I actually baked mine at 425 for about 25 minutes, because my grill is broken, and it was great!).
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes (again, I used 1/2 tsp)
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! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
To make the rice, use the remaining coconut milk to replace part of the water when you cook your rice. Serve rice with toasted coconut on top. Mmmm!