Sticky Coconut Chicken
Ingredients
The chicken
-
6-8
pieces
boneless skinless chicken thighs, breasts, or tenders
The marinade
-
1
cup
canned coconut milk
-
1
tablespoon
minced fresh ginger or ginger paste
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
¼ to 1
teaspoon
red pepper flakes
The glaze
-
¾
cup
rice vinegar
-
½
cup
granulated sugar
-
¼
cup
soy sauce
-
¼ to 1
teaspoon
red pepper flakes
Instructions
- 1. Whisk together the marinade ingredients or blend until smooth.
- 2. Pour the marinade over the chicken, ensuring it is evenly coated, then cover and refrigerate for at least 1 hour or up to 8 hours.
- 3. Toward the end of the marinating time, bring the glaze ingredients to a boil over medium heat and simmer until reduced by half, about 10-15 minutes.
- 4. Grill the chicken over medium heat or bake in the oven at 375°F for 4-5 minutes per side, adjusting time based on the thickness of the chicken.
- 5. Brush the chicken with the glaze during the last few minutes of cooking for a thicker coating.
- 6. Serve with any leftover glaze and rice, if desired.
Nutrition Facts (estimated)
Servings
6
Calories
304
Total fat
14g
Total carbohydrates
20g
Total protein
24g
Sodium
844mg
Cholesterol
107mg
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