Coconut Chicken with Rice

Opal Jackson-Cakmak


While the picture doesn’t do this dish justice, this sticky coconut chicken with coconut rice is absolutely amazing.

★★★★★ 9 votes


boneless, skinless chicken thighs
1 c
coconut milk, canned
1 Tbsp
fresh ginger, minced
1 tsp
pepper, fresh ground
1 tsp
red pepper flakes


3/4 c
rice vinegar
1/2 c
3 Tbsp
soy sauce
1 tsp
red pepper flakes


1Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour. (I let mine marinade four about four to five hours). Grill on barbecue.
2While the chicken is grilling, 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.

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!

About Coconut Chicken with Rice