Thanks to Dana from Talking in All Caps for the great Sticky Coconut Chicken picture above!
Chicken thighs are one of my favourite meats to grill. They are inexpensive, tasty and they don’t dry out on the grill. I often buy a huge pack at Costco and portion them out so we have chicken thighs for quick dinner recipes. While they are good just grilled, this recipe kicks it up a notch. The coconut marinade and the sweet chili sauce come together to make these good enough for company. Don’t have time to fire up the grill? You can make them in the oven too (which is how the chicken in the picture was done).
Don’t be frightened by the red pepper flakes. If you prefer a less spicy dish, just use fewer chili flakes. It’ll still be delicious and won’t leave your mouth burning. Love the heat (like me), you can always add more! Serve with rice and a green veggie and you have the perfect dinner for the family or company. Delicious!
- 6 to 8 boneless, skinless chicken thighs
- 3/4 cup canned coconut milk, stir before measuring
- 1 Tbsp minced fresh ginger
- 1 tsp fresh-ground pepper
- 1 tsp hot chili flakes
- 3/4 cup rice vinegar
- 1/2 cup sugar
- 3 Tbsp soy sauce
- 1 tsp hot chili flakes
- 3 green onions, sliced
- Put chicken thighs in a large ziploc bag (you can also do this in a bowl). Pour in the coconut milk, ginger, pepper and chili flakes. Put in the refrigerator and let marinate from 1 to 24 hours.
- Remove chicken thighs. Barbeque them on a high heat lightly oiled grill. Pull open the thighs so they will lay flat. Baste with the left over marinade in the first few minutes of cooking (no later than that b/c the raw chicken was in it). Cook turning as needed to brown both sides. Grill until no longer pink, about 10 or 12 minutes.
- Transfer thighs to a warm platter and pour chili glaze evenly over meat. Garnish platter with green onions.
- In a 2- to 3-quart pan, combine rice vinegar, sugar, soy sauce and chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2 cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
his is a very easy but impressive dish. Huge thumbs up from me, Dewey and our friend Chris. Make sure and run your vent fan when you make the chili glaze or your house will smell all vinegar-y. I used the left over coconut milk to make coconut rice. I just substituted the coconut milk for the normal water you would use & then added a bit extra water.
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 329 Saturated Fat: 7g Cholesterol: 143mg Sodium: 654mg Carbohydrates: 20g Fiber: 1g Sugar: 18g Protein: 30g
Looking for more great chicken recipes? Check these out!