Sticky Coconut Chicken

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When I saw this recipe on Good Stuff Maynard, I knew it would be perfect for our Christmas dinner. I like to make something other than traditional ham or turkey because we eat those meals at extended family celebrations.

This chicken was a hit and luckily it was nice enough to grill out on Christmas day.

Gather up your ingredients:

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6-8 boneless chicken thighs or breasts (I used tenders)
1 cup canned coconut milk
1 Tbs. minced fresh ginger
1 tsp. black pepper
1 tsp. red pepper flakes

Mix these ingredients together and marinate the chicken for at least an hour. I let mine marinate several hours. Grill the chicken.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbs. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring these ingredients to a boil over medium-high heat. Cook 8-10 minutes until it reduces and starts to thicken. (Mine didn’t really thicken but it worked anyway) Glaze the chicken with the sauce during the last few minutes of grilling.

I took the suggestion on Good Stuff Maynard and used the rest of the coconut milk as part of the liquid in the rice. Very yummy!

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