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Ingredients
| chicken thighs: 8 thighs (boneless, skinless) |
| canned coconut milk: 1 cup |
| ginger (minced): 1 Tbl |
| black pepper: 1 tsp (fresh ground) |
| red pepper flakes: 1 tsp |
| rice vinegar: 3/4 cup |
| granulated sugar: 1/2 cup |
| soy sauce: 3 Tbl |
| red pepper flakes: 1 tsp |
Coconut Chicken
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
7 serving(s)
Tags
- 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.