As soon as the weather warms up, I always get a hankering for this chicken. One bite of the tender coconut chicken topped with a spicy chili glaze, and I’m temporarily transported to an exotic tropical island. Unfortunately, my daydream doesn’t last long with two noisy children at the table, but at least I have a plate of delicious chicken to look forward to. The chicken will need to marinate for several hours, so be sure to start this in advance.
Coconut Chicken Ingredients:
1 cup coconut milk
1 teaspoon ground ginger (or use fresh ginger, if you have it)
1 teaspoon black pepper
1 teaspoon crushed red pepper
6 to 8 boneless, skinless chicken thighs
4 to 5 green onions, sliced
In a large bowl or zip-top plastic bag, mix together the coconut milk, ginger, black pepper, and crushed red pepper. Add the chicken. Cover and refrigerate for at least 1 hour or up to 1 day.
Preheat the grill.
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While the chicken is cooking, prepare the chili glaze (see recipe below).
Remove the cooked chicken from the grill to a platter and pour the hot chili glaze over the chicken. Garnish with the chopped green onions and serve hot over rice.
Chili Glaze Ingredients:
3/4 cup rice vinegar
1/2 cup sugar
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper
Add all of the ingredients to a small saucepan and bring to a boil over medium-high heat. Cook until the mixture is reduced, about 8 to 10 minutes. Be sure to use this while it’s still hot, otherwise you might end up with chewy caramel instead.
