Sticky Coconut Chicken

While the picture doesn’t do this dish justice, this sticky coconut chicken with coconut rice is absolutely amazing.

The recipe comes courtesy of Leigh Anne and is one of the many I have tried of hers and loved (i.e. Macaroni Grill Penne Rustica, Sour Cream Banana Bread – to be posted soon!).

This chicken dish is a dream because it is so easy to prepare and even quicker to grill. I will be making this again and again. Thanks, Leigh Anne!

What To ServeRice (or better yet, Coconut Rice)
Grilled Pineapple
Spinach Strawberry Salad with Homemade Creamy Poppyseed Dressing

Sticky Coconut Chicken

Yield: 6 servings
Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Sticky Coconut Chicken


  • 6-8 boneless, skinless chicken thighs


  • 1 cup canned coconut milk
  • 1 Tbsp. minced fresh ginger
  • 1 tsp. fresh ground pepper
  • 1 tsp. red pepper flakes


  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 3 Tbsp. soy sauce
  • 1 tsp. red pepper flakes


  1. Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.
  2. While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
  3. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.


I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!

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Recipe Source: from Leigh Anne with my slight adaptations