Coconut Chicken Recipe

Name: Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 boneless skinless chicken thighs; 1 cup coconut milk; 1 tablespoon minced fresh ginger; 1 teaspoon fresh ground pepper; 1 teaspoon red pepper flakes; Glaze; 3/4 cup rice vinegar; 1/2 cup sugar; 3 tablespoons soy sauce; 1 teaspoon red pepper flakes

Servings: persons

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

1
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (longer is better).
2
Remove chicken from marinade and grill on barbecue.
3
While the chicken is grilling, bring 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!
4
Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 -8 boneless skinless chicken thighs, 1 cup coconut milk, 1 tablespoon minced fresh ginger, 1 teaspoon fresh ground pepper, and more.

Yes, Coconut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Chicken

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