What’s Cooking Wednesday – Sticky Coconut Chicken

This recipe is oh so good! The whole time we were eating it all I could think was “Why don’t we have this more often?”. It is a spicy dish but you can adjust the spice by varying the amount of chili flakes you use.

Sticky Coconut Chicken
Recipe from Sunset magazine

6 to 8 boned, skinned 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
Chili Glaze (see below)
2 or 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.

Chili Glaze
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp soy sauce
1 tsp hot chili flakes

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.

Recipe notes: This 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.

Don’t forget to check out Shan’s blog for more “What’s Cooking Wednesday”!

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