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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Fruit Poultry Rice Asian Thai Summer Chicken Spicy Seasonal Coconut Meat Chicken Thighs Legs Pasta Rice And Grains Taste Mood Savory Sweet 4 Hours Or Less

Sticky Coconut Chicken With Chili Glaze And Coconut Rice

The recipe comes from the best of sunset" and it's a delicious grilled thai style recipe. i usually double the glaze as it keeps in the fridge and is delicious with noodles or over any other grilled meat. i serve this with don mauer's coconut rice."

Steps

For chicken:.
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.
Prepare glaze.
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 , 10 to 12 minutes , basting frequently with remaining marinade until 2 minutes before chicken is done.
Transfer thighs to a warm platter and pour the chili glaze evenly over meat.
Garnish platter with green onions.
For glaze:.
In a 2- to 3-quart pan , combine cup rice vinegar , cup sugar , 3 tbsp soy sauce , and 1 tsp hot chili flakes.
Bring to a boil over high heat and cook , stirring often , until mixture is reduced to cup , 8 to 10 minutes.
Use hot.
If makin.

Ingredients

boneless skinless chicken breasts, coconut milk, fresh ginger, fresh ground black pepper, hot chili flakes, green onions, rice vinegar, sugar, soy sauce, crushed red pepper flakes, light coconut milk, water, garlic cloves, salt, basmati rice, pineapple, basil chiffonade