Sticky Coconut Chicken – a delicious recipe with chicken, coconut milk, fresh ginger, fresh ground pepper, hot chili flakes, rice wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse chicken and pat dry.
2
In a large bowl, mix coconut milk, ginger, pepper and 1 tsp hot chili flakes.
3
Add chicken.
4
Cover and chill for 1-8 hours.
5
Prepare Chili Glaze.
6
In a medium saucepan combine rice wine vinegar, sugar, soy sauce and 1 teaspoon hot chili flakes.
7
Bring to a boil over high heat then reduce heat to medium and simmer 8-10 minutes or until reduced to 1/2 cup.
8
Use hot.
9
Lift chicken from bowl, reserving marinade.
10
Grill over high heat 10-12 minutes or until meat is no longer pink.
11
Basting frequently with reserved marinade.
12
Transfer thighs to a warm platter and pour the chili glaze evenly over meat.
13
Garnish with slivered green onions and serve with steamed rice.
448
kcal
Calories
15
g
Fat
38
g
Carbs
39
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
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 boned skinned chicken thighs, ¾ cup canned coconut milk (stir before measuring), 1 tablespoon minced fresh ginger, 1 teaspoon fresh ground pepper, and more.
Yes, Sticky 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.
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