coconut chicken with rice

Name: Coconut Chicken with Rice
Ingredients: 6-8 - boneless, skinless chicken thighs; 1 cup(s) coconut milk, canned; 1 tablespoon(s) fresh ginger, minced; 1 teaspoon(s) pepper, fresh ground; 1 teaspoon(s) red pepper flakes; ## GLAZE; 3/4 cup(s) rice vinegar; 1/2 cup(s) sugar; 3 tablespoon(s) soy sauce; 1 teaspoon(s) red pepper flakes

(9 RATINGS)

368 Pinches 1 Photo

Opal Jackson-Cakmak

Birmingham, AL

Updated on Dec 6, 2011

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

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Ingredients

6-8 - boneless, skinless chicken thighs
1 cup coconut milk, canned
1 tablespoon fresh ginger, minced
1 teaspoon pepper, fresh ground
1 teaspoon red pepper flakes
GLAZE
3/4 cup rice vinegar
1/2 cup sugar
3 tablespoons soy sauce
1 teaspoon red pepper flakes

How To Make coconut chicken with rice

Step 1

Marinade 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.

Step 2

While 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!
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