Coconut Chicken
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6-8 boneless skinless chicken thighs
- 236.59 ml coconut milk
- 14.79 ml minced fresh ginger
- 4.92 ml fresh ground pepper
- 4.92 ml red pepper flakes
-
Glaze
- 177.44 ml rice vinegar
- 118.29 ml sugar
- 44.37 ml soy sauce
- 4.92 ml red pepper flakes
directions
- 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.
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RECIPE SUBMITTED BY
Sassy in da South
Lexington