Sticky Coconut Chicken
Prep and cook time 30 minutes
plus at least one hour to marinate
6-8 servings
6-8 boned chicken thighs,about 1 ½#, have used breasts also, but like the flavor of thighs
¾ cup canned coconut milk-stir before measuring
1 Tabls. minced fresh ginger
1 teas. fresh ground black pepper
1 teas. hot chili flakes
Chili Glaze – recipe below
4 or 5 green onions cut lengthwise into thin slivers
Rinse chicken and pat dry. Mix next 4 ingredients in a large bowl, add chicken, cover tightly and chill at least one hour or up to one day.
Lift chicken from bowl, reserving marinade. Pull thighs open and place on lightly oiled grill over solid bed of hot coals or a gas grill on high heat. Close lid on gas grill. Cook and turn as needed to brown, basting often till no longer pink in center of thickest part. 10-12 minutes.
Transfer chicken to warm platter drizzle chile glaze over and garnish with green onions.
Chile Glaze: In a 2-3 Qt. saucepan, combine ¾ cup rice vinegar, 1/2 cup sugar, 3 Tabls. soy sauce, 1 teas. hot chile flakes.
Bring to boil over high heat and cook until reduced to ½ cup, about 8-10 minutes. Use hot. If made up to one week ahead, cover and chill and reheat before using.
This is from a Sunset magazine quite some time ago.
I usually make this with ten pounds of chicken, I just slice the ginger very thin, peel and all and usually marinate about 4 hours. I quite often bake it in a 400 degree oven for about 20 minutes, marinating a couple of times.
Prep and cook time 30 minutes
plus at least one hour to marinate
6-8 servings
6-8 boned chicken thighs,about 1 ½#, have used breasts also, but like the flavor of thighs
¾ cup canned coconut milk-stir before measuring
1 Tabls. minced fresh ginger
1 teas. fresh ground black pepper
1 teas. hot chili flakes
Chili Glaze – recipe below
4 or 5 green onions cut lengthwise into thin slivers
Rinse chicken and pat dry. Mix next 4 ingredients in a large bowl, add chicken, cover tightly and chill at least one hour or up to one day.
Lift chicken from bowl, reserving marinade. Pull thighs open and place on lightly oiled grill over solid bed of hot coals or a gas grill on high heat. Close lid on gas grill. Cook and turn as needed to brown, basting often till no longer pink in center of thickest part. 10-12 minutes.
Transfer chicken to warm platter drizzle chile glaze over and garnish with green onions.
Chile Glaze: In a 2-3 Qt. saucepan, combine ¾ cup rice vinegar, 1/2 cup sugar, 3 Tabls. soy sauce, 1 teas. hot chile flakes.
Bring to boil over high heat and cook until reduced to ½ cup, about 8-10 minutes. Use hot. If made up to one week ahead, cover and chill and reheat before using.
This is from a Sunset magazine quite some time ago.
I usually make this with ten pounds of chicken, I just slice the ginger very thin, peel and all and usually marinate about 4 hours. I quite often bake it in a 400 degree oven for about 20 minutes, marinating a couple of times.