Wednesday, June 2, 2010

Sticky Coconut Chicken

If you still haven't visited My Kitchen Cafe, you really need to. I can always find something that sounds good, and I have never tried one of Melanie's recipes that I didn't like! As I'm sure you can guess, this recipe is no exception! I made this for dinner one night when I was visiting my family in Boise and it was all gone after dinner! Even the landscaping guys could smell it cooking and wanted in! I used chicken tenders when I made this dish and it worked fine, so I'm sure any cut of chicken would work fine. You definitely won't be disappointed after you make this! (Photo courtesy of my mom- thanks mom!)

Sticky Coconut Chicken

6-8 boneless, skinless chicken thighs (I used about 3 pounds chicken tenders)
1 cup canned coconut milk
1 Tbsp. minced fresh ginger (or use 1 tsp dried ginger, but I did use fresh)
1 tsp. fresh ground pepper
1 tsp. red pepper flakes (my mom's flakes were hiding, so I used 1 tsp chili oil)

3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes (again, I used 1 tsp chili oil)

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (Melanie likes to let hers marinade for about four to five hours). 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. (If you are using chicken tenders or pieces of chicken that will cook fast, I would make the glaze before you start grilling.) 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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