Sweet-and-Spicy Coconut Chicken Recipe

Name: Sweet-and-Spicy Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 boneless, skinless chicken-breast halves or thighs; 2 canned chipotle peppers; 2 tbsp. adobo sauce; 1 1/2 c. canned coconut milk; 2 tbsp. brown sugar; 1 tbsp. fresh ginger; 3/4 c. rice vinegar; 3 tbsp. soy sauce; 1/2 c. sugar; 1 tbsp. adobo sauce; 2 tbsp. chopped fresh cilantro leaves

Servings: persons

1
Place chicken in a large bowl or zip-top plastic bag.
2
In a blender or food processor, puree peppers, adobo sauce, coconut milk, brown sugar and ginger until smooth.
3
Pour marinade over chicken, cover with plastic wrap or seal bag, and refrigerate for 1 to 2 hours.
4
Discard excess marinade.
5
Preheat grill to medium-high.
6
Grill chicken for 4 to 6 minutes on each side, or until cooked through.
7
For the glaze: Combine rice vinegar, soy sauce, sugar and adobo sauce in a medium saucepan.
8
Bring to a boil; reduce heat and simmer until thickened and about 3/4 cup remains, about 15 to 20 minutes.
9
(Note: You can make this sauce 3 to 4 days in advance and reheat before serving.)
10
Place chicken on plate and pour chili glaze over the top.
11
Sprinkle with cilantro leaves and serve.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 to 8 boneless, skinless chicken-breast halves or thighs, 2 canned chipotle peppers, 2 tbsp. adobo sauce, 1 1/2 c. canned coconut milk, and more.

Yes, Sweet-and-Spicy 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.

That's it — enjoy your meal!

Sweet-and-Spicy Coconut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions