Monday, December 8, 2008

Sticky Coconut Chicken

Doesn't this look so good??? I will be letting this marinade for about 5 hours and then when Emi gets home he can show me how to turn on the BBQ! :-D Or I might just grill it on my George Foreman. Check out my review here.

I'm excited!

Sticky Coconut Chicken

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour. Grill on barbecue.

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

While the chicken is grilling, bring above 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: My Kitchen Cafe suggests using the extra coconut milk left in the can as part of the liquid in the rice. It is very mildly sweet and pairs well with the chicken.

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