Sticky Coconut Chicken With Chili Glaze and Coconut Rice
- Ready In:
- 1hr 25mins
- 6 boneless skinless chicken breasts
- 1⁄4 cup coconut milk (canned (stir before measuring)
- 1 tablespoon minced fresh ginger
- 1 teaspoon fresh ground black pepper
- 1 teaspoon hot chili flakes
- 4 green onions (thinly sliced (4 to 5)
- 3⁄4 cup rice vinegar
- 1⁄2 cup sugar
- 3 tablespoons soy sauce
- 1 teaspoon crushed red pepper flakes
- 3⁄4 cup light coconut milk ((reserve 2 Tablespoons)
- 1 1⁄2 cups water
- 2 garlic cloves (minced)
- 1⁄2 teaspoon salt
- 1 cup basmati rice
- 1⁄2 cup chopped pineapple
- 2 tablespoons fresh thai basil chiffonade
- For Chicken:.
- Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
- Prepare Glaze.
- (Start rice when you start the grill or the broiler).
- Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
- Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
- For Glaze:.
- In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
- For Rice:.
- Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil. Add rice. Simmer uncovered for 20 minutes. When rice is done, stir in reserved coconut milk, pineapple and basil.
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The chicken came out beautifully after broiling for seven minutes per side. However, I am convinced nobody followed the rice recipe as written because I did and it was awful. Crunchy and inedible. I may try this again cooking the rice the conventional way (letting it simmer COVERED). The chicken was too spicy for others in my family. I ended up eating alone ??
Awesome recipe that I will be definitely making again. Chicken, glaze and rice was fabulous. I made a few changes as I didn't use the green onions and cut back on the crushed red peppers on the glaze. I also used apple cider vinegar with a little water instead of the rice vinegar in the glaze. The rice I used regular dried basil and only used 1 teaspoon. Also as another reader had posted when cooking rice as soon as I added rice to boiling mixture I covered and simmered for 20 minutes on low heat. Spice factor was perfect for my family with less crushed red pepper flakes. Thank you for the recipe. Looking forward to using the glaze on my grilled salmon. Yum!
DH and I absolutely LOVED this recipe. I had regular basil on hand, so I didn't splurge for Thai basil in the rice-- I also added shredded coconut to the rice (we looooove coconut). My husband has requested this 3 times since I first made it a month ago. We're going to the beach next week with a group of families-- we each are taking a night to cook. I am going to make this delicious chicken again. I'm sure it will be gobbled up. Thanks for the wonderful recipe!