Sticky Coconut Chicken
User Reviews
4.7
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Prep Time
8 hrs 10 mins
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Cook Time
15 mins
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Total Time
8 hrs 25 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Sticky Coconut Chicken
Description
This recipe uses chicken thighs (or breasts or tenders) marinated in a mixture of coconut milk, minced ginger, salt, black pepper, and optional red pepper flakes. The marinade tenderizes and infuses the chicken with coconut and ginger notes. After marinating, the glaze is prepared by simmering rice vinegar, sugar, soy sauce, and red pepper flakes until reduced and slightly thickened for a sticky finish.
The chicken cooks on a grill or baked in the oven until done, then is coated with the tangy-sweet glaze. The result is tender chicken pieces with a sticky, flavorful exterior accented by the balance of coconut creaminess, vinegar tang, and gentle heat from red pepper flakes.
Serving this chicken with coconut rice made by cooking jasmine or basmati rice with leftover coconut milk extends the coconut flavor profile. Adjusting the amount of red pepper flakes modulates spiciness for family preferences. Doubling the glaze can provide extra sauce for drizzling over the chicken and rice.
Fresh or paste ginger works well, with frozen grated ginger a convenient option. The recipe advises marinating up to eight hours to avoid altering chicken texture and notes the glaze thickens as it cools.
Ingredients
- 6-8 chicken thighs about 1 1/2 to 2 pounds, boneless, skinless, or breasts or tenders
Marinade:
- 1 cup coconut milk light or regular, canned
- 1 tablespoon ginger minced fresh or ginger paste (see note
- ½ teaspoon salt I use coarse, kosher salt
- ¼ teaspoon black pepper I use coarsely ground
- ¼ to 1 to 1 teaspoon red pepper flakes see note
Glaze (see note about doubling):
- ¾ cup rice vinegar
- ½ cup granulated sugar
- ¼ cup soy sauce
- ¼ to 1 to 1 teaspoon red pepper flakes
Instructions
- Whisk together the marinade ingredients (or blend until smooth).
- Pour the marinade over the chicken, tossing to coat evenly. Cover and refrigerate at least one hour or up to eight hours (any longer and the texture of the chicken can soften and get a little mushy).
- Toward the end of marinading time, bring the vinegar, sugar, soy sauce and red pepper flakes to a boil over medium heat. Simmer vigorously until the mixture is reduced by about half and is slightly thickened, about 10-15 minutes. Remove from the heat. If it doesn't seem to be thickening, just keep an eye on the reduction level, and keep in mind that it may still look a bit thin on the stove but will thicken as it cools.
- Grill the chicken over medium heat (or bake in the oven at 375 degrees on a greased, foil-lined pan), 4-5 minutes per side. The exact time will depend on type of chicken and thickness of the pieces - chicken thighs will take longer to cook than chicken breasts.
- The last few minutes of grilling or baking, brush the chicken with the glaze (repeat if you want a thicker coating). Serve with leftover glaze and rice, if desired.
Notes
- Use leftover coconut milk from the marinade to cook rice for a complementary coconut rice side.
- Fresh ginger or ginger paste both work; freezing ginger in pieces allows easy grating without peeling.
- Adjust red pepper flakes from 1/4 to 1 teaspoon to control spiciness level.
- Doubling the glaze is recommended for extra sauce to drizzle over chicken and rice.
- Marinate chicken from one to eight hours to avoid mushy texture.
- The glaze thickens further after cooling, even if still somewhat thin on the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Cholesterol | 107mg | 36% |
| Sodium | 844mg | 35% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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