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Prep 10 mins
Cook 15 mins
A yummy sticky coconut chicken that pairs wonderfully with rice. You can use the leftover coconut milk as part of the liquid required in making your rice for a nice mildly sweetened white rice. Preparation/cook time does not include marination time, so plan accordingly.
- Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (longer is better).
- Remove chicken from marinade and grill on barbecue.
- While the chicken is grilling, bring glaze 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.
Great chicken. We loved it. The glaze was perfect, we put the extra over the rice that was cooked with the left over coconut milk. Great pairing.
This recipe is absolutely divine. Simple ingredients and process for such a delicious out come. I never really bothered with glazes before but this just finishes it off perfectly.