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Sticky Coconut Chicken with Chili Glaze

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I made Sticky Coconut Chicken with Chili Glaze from The Best of Sunset Recipes (a special collection magazine that's at stores now) this week. It was delicious! Aside from marinating time, which you can do well in advance, this was quick enough to make for a weeknight. DH loved this, even though he claims to not like chicken or coconut (the coconut is just coconut milk). He asked me to double the glaze next time to put over rice. This would be a great recipe for anyone who likes things a little bit spicy and chicken thighs.

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Ingredients

  • 6 to 8 6 to 8 1/4 to 1 1/2 thighs (1 1/4 to 1 1/2 lbs. total)
  • 3/4 3/4 3/4 cup canned coconut milk (stir before measuring)
  • 1 1 1 tbsp minced fresh ginger
  • 1 1 1 tsp fresh-ground black pepper
  • 1 1 1 tsp hot chili flakes
  • Chili glaze (recipe follows)
  • 4 5 4 5 4 or 5 green onions, thinly sliced
  • Chili Glaze

Details

Preparation

Step 1


1. Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
2. Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
3. Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.

Note- I just put the chicken under the broiler since I don't have a grill. It took a few extra minutes to finish, but it worked!

For 6-8 servings (so I guess the nutritional info per thigh), as printed in the magazine, per serving: 147 cal, 48% (71 cal.) from fat; 17g protein; 7.9g fat (4.9 sat); 1.5g carbo (.3g fiber); 77 mg sodium; 71 mg. chol.

Coconut Rice (from Don Mauer)

3/4 cup lite coconut milk (reserve 2 tablespoons)
1 1/2 cups water
1 clove garlic, minced
1/2 teaspoon salt
1 cup basmati rice
2 teaspoons fresh chopped basil (or 1/2 tsp. dry)

Bring coconut milk (reserve 2 tablespoons, water, garlic and salt to boil. Add rice. Simmer for 20 minutes. When rice is done, stir in 2 tablespoons of coconut milk and basil.

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