Sticky Coconut Chicken
This easy sticky coconut chicken is one of our favorite meals ever! Coconut milk marinated chicken is brushed with a sweet and spicy sticky glaze. It’s amazing!
You know a recipe is good when it stands the test of time for over a decade.
This sticky coconut chicken has been a family favorite for over ten years! My kids request it for birthday dinners, it’s a go-to meal for company (or for take-in meals), and it’s perfect for an easy weeknight dinner.
The flavors are absolutely out of this world delicious. I can’t see us ever getting tired of this glazed chicken. Ever.
The flavor for this sticky coconut chicken is built in two ways:
- the coconut milk marinade
- the sticky sweet and just very lightly spicy glaze
For the marinade, we’re using ginger. Fresh ginger. It’s amazing in this dish. And I don’t want you to leave it out!
Lately, the availability of ginger paste has become much more common (I find it in the produce section of my grocery store or at Trader Joe’s). It’s a great alternative to fresh ginger, and I highly recommend it, especially in something like a marinade.
How to deal with fresh ginger
Fresh ginger can seem a little intimidating. It’s an incredible ingredient. But it’s also a little weird-looking and knobby and “out there” to some people.
Here’s a tip to make fresh ginger totally doable.
Buy a knob of ginger and cut it into 1-inch pieces (I don’t peel it). Put the chunks of ginger in a resealable bag and toss in the freezer.
When it’s time to use fresh ginger, take a piece of ginger from the freezer and grate it (frozen) on the small holes of a box grater or on a rasp grater/zester. Again, no need to peel!
It’s super easy to use fresh ginger this way, and it works great! I always have little nubbins of fresh ginger hanging out in the freezer for recipes that call for it.
Coconut Ginger Marinade
The coconut marinade for this sticky coconut chicken is super simple:
- canned coconut milk, light or regular
- fresh ginger
- salt and pepper
- red pepper flakes (use up to a teaspoon for a bit of heat, dial it down a bit for a more family-friendly vibe, but don’t leave it out!)
You can whisk all the ingredients together, especially if the ginger is finely grated, OR you can give everything a whirl in a blender. If I do that, I leave the ginger in larger chunks since it all gets blended up anyway.
Marinate the chicken for at least an hour or up to eight hours. Any longer, and I’ve found, especially with chicken breasts and tenders, that the texture of the meat gets a little bit soft and mushy.
I’ve mentioned before that I don’t have a super great love for chicken thighs.
But they are amazing in this recipe, and my preference is to use them. However, chicken breasts or chicken tenders also work really well. If the chicken breasts are overly thick, I’d suggest slicing them into thinner pieces to maximize flavor.
Toward the end of cooking time, mix the glaze ingredients together in a saucepan and bring to a simmer. Sidenote: I almost always double or 1 1/2 the glaze so we have extra for drizzling over the chicken and rice.
Cook the glaze until it reduces by about half. It may not look super thick on the stove, but it will thicken as it cools. And you don’t want to cook it too long or you’ll end up with vinegar taffy.
And that’s a little bit sketch.
When the bubbles intensify and get super close together (like in the picture below on the right), it’s probably about time to pull it off the heat.
Grill or bake the chicken
This recipe is wonderful with grilled chicken – that’s my ultimate preference. But it also works great to cook the chicken in a hot skillet or bake in the oven.
Either way, toward the end of cooking time, brush that tasty glaze over the chicken!
Since the syrupy glaze is coming into contact with heat, it will thin out and drip off a bit, so repeat often over the last few minutes for a thicker coating of glaze, if desired.
Any leftover glaze can be drizzled over the chicken and rice (if serving with rice).
Quick Coconut Rice
I almost always use the other half of the coconut milk for a modified coconut rice recipe.
I add the leftover coconut milk to the liquid needed for the rice. It’s amazing! (More thorough details are in the recipe notes below.)
If you haven’t made this sticky coconut chicken yet, don’t wait!
So many people have fallen in love with it over the years:
Keri: My go-to grilled chicken dish. I’ve made it so many times over the years and we all still love it. We love to have it with grilled veggies!
Erica: We had this for dinner tonight and it may just be the best thing that I’ve ever eaten! Yum!
Rebecca: Thank you so much for posting! My husband said it is the best chicken he has ever had, my 3yo like any other 3yo usually picks at her plate but she licked the plate clean and asked for more, defiantly going to be a usual in our house!
I hope you love it, too! It’s seriously one of my favorite meals in the history of ever.
What To Serve With This:
Rice (or better yet, Coconut Rice)
Grilled Pineapple or fresh pineapple/fruit
5-Minute Skillet Broccoli
One Year Ago: Mel’s Buddha Bowls {With Super Tasty Peanut Sauce}
Two Years Ago: Mandarin Spinach Bowtie Pasta Salad with Teriyaki Dressing
Three Years Ago: The Best Ground Beef or Turkey Tacos {20-Minute Meal}
Four Years Ago: {Pressure Cooker or Stovetop} Chicken Coconut Curry
Five Years Ago: Grilled Honey Mustard Rosemary Chicken
Six Years Ago: Grilled Asian Chicken with Peanut Noodles and Cucumber Sambal
Seven Years Ago: Tex-Mex Enchilada Casserole
Eight Years Ago: Brown Sugar Crackle Cookies
Sticky Coconut Chicken
Ingredients
- 6-8 boneless skinless chicken thighs, breasts or tenders, about 1 1/2 to 2 pounds
Marinade:
- 1 cup canned coconut milk, light or regular
- 1 tablespoon minced fresh ginger or ginger paste (see note)
- ½ teaspoon salt, I use coarse, kosher salt
- ¼ teaspoon black pepper, I use coarsely ground
- ¼ 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 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
Recommended Products
Recipe Source: from Leigh Anne with my slight adaptations
Originally published June 2008; updated April 2020 with new photos, recipe notes, etc.
199 Comments on “Sticky Coconut Chicken”
I made this last night for my young family (4 boys ages 1-7) and everyone loved it! My VERY picky 3 year old asked for seconds, but we didn’t have any! So I gave him more rice with the glaze mixed in and he devoured that too. Next time I’m doubling this! Thank you for another hit recipe!
Hi! Can you add ground ginger instead?
I’ve never tried it with ground ginger – not sure how the overall flavor would be affected but you could try (you’d probably only need a pinch or slightly more).
Mel! I have been an avid fan since I was introduced to your blog in 2014. I’m constantly grateful for the delicious recipes I come across on your site. But this one really hits home for me! I went to Thailand nearly 20 years ago and ate a chicken sticky rice dish every day for lunch. I often think of that meal and have never found anything similar. Your glaze is the closest I’ve come to that taste. And what a treat to be brought back in time to that flavor profile! This is a new personal (and family) favorite. Thank you, thank you!
I loved reading this, Kristin! So happy this recipe brought back memories and came close to what you ate and experienced in Thailand.
A new family hit! Thank you so much, Mel! I love all your recipes that I try. Thank you for sharing and inspiring!
Hi! Thank you for the really great recipes! I’m going to try this out today!
Just wondering.. Can the glaze be made in a batch and kept in the refrigerator?
xx
Carol
Yes, it sure can!
Forgot to give it 5 stars…
Everyone including PICKY eaters love this chicken
Thanks again!
This chicken is SUPER yummy!
Thanks Mel!
We just made this tonight and it was fantastic! I cooked the sauce too long, so it turned into taffy BUT it was so tasty we ate it anyways. It was so sticky that it even made my son’s loose tooth fall out. So even the “fail” made us very, very happy!
loved it and loved the coconut rice idea too! I did sub out half the sugar for stevia, which was delicious, and much healthier I assume!
My whole family loves this recipe! The flavors are so simple and delicious. You HAVE to make the coconut rice with it; SO YUMMY! We always double the glaze. I also love that this recipe uses ingredients that you usually have on hand. This is in our regular meal rotation for sure!
All six of us liked this recipe, and four of us even loved it! In my fear of making vinegar taffy, I didn’t cook the glaze long enough. It became a sauce we poured on top. I had to bake the chicken since our grill died, and it came out fine that way. Thanks so much for your tasty handiwork Mel!
This recipe was so delicious! Everyone enjoyed it so much. My family said it HAS to be added to our regular menu. Thank you!
Would the glaze be good for cooking ahead of time and taking along a couple of hours later (say, to a bbq or potluck at someone else’s house), or does it need to be brushed on while it’s still warm and fresh? Hoping it will still keep it’s brushable consistency, but don’t want too risk it thickening too much when it’s completely cooled.
The glaze does thicken as it cools – I’ve found it’s best to use while warm.
I love this recipe so much! The chicken is delicious grilled. I served it with rice and snap peas and everyone loved it.
This recipe has become a favourite at my apartment! Pairs so nicely with that coconut rice!
When I made it last night though I realized I had run out of rice vinegar but I googled it and learned that apple cider vinegar and a tiny bit more sugar would be a good substitute (given its mild flavour), and I think it turned out almost as well. Rice vinegar is obviously the best but if you have been marinating your chicken all day and realize you have run out at the last minute, it’s not the end of the world!
Thanks for the details on a vinegar substitution, James!
Winner with teenagers who don’t love chicken. They both had seconds. They both really liked the rice also which they normally don’t eat without begging and the sauce was delicious. Paired it with asparagus and it was a fantastic meal!
Glad to hear that, Melanie! Pleasing teenagers’ palates is a huge accomplishment. 🙂
Do you really not peel your ginger (side eye). Becasue I know you said that, but the chunks in the blender look peeled and now I am skeptical. 😉
Haha, skepticism accepted. I actually don’t peel my ginger, but I had an over zealous 11-year old helper when I made this recipe and he went to town peeling the ginger. 🙂
This was delicious! Chicken, rice, and sauce goes over well with everyone at our house. The coconut rice is perfect. Another favorite. Thank you, Mel!
Thanks, Loni!
DO YOU USE SWEETENED OR UNSWEETENED COCONUT MILK?
I use unsweetened canned coconut milk.
Winner. Made this last week and doubled the glaze as per your suggestion. Then we had a lot of glaze left over so I made it again. My husband was very happy both times. The dish starts out kinda quiet, but then you notice how the flavors all work together to produce a balanced, understated, very satisfying dish.
Love your description of this, Margaret! So apt.
Ohhh yeah, baby! I can add one more actual dish my 8-year old will eat without a fight. That brings the grand total to 4 non-candy foods. Everyone loved it. I doubled the glaze (and it was awesome) but next time I’ll just 1.5x it. The pro tip for freezing and grinding ginger was a huge bonus. So happy to add this to my short list of go-to dinners.
Thanks for the review, Laura!
I made this tonight for dinner. Turned out great! I used 1/2 Agave & 1/2 sugar and added lime zest & juice to both the marinade & the coconut rice. Served with roasted broccoli drizzled with the glaze. (I did have to cook the glaze for wite a while before it reduced down, nearly 45 min) So good! Thanks Mel, your recipes are my favorites!
Thanks for the review, Norene!
We really enjoyed this meal! Don’t skip the coconut rice- it was our favorite with the glaze! My husband said, while eating, that he could eat a whole plate of just the coconut rice and glaze. So delicious. Thanks Mel!
Thanks, Laurel!
Sooo good! I accidentally made vinegar taffy instead of the sauce but it still tasted dang good!
Oh darn it!! Glad you still enjoyed the recipe…:)
I love this chicken and make it all the time. I laughed when you mentioned that overcooking leads to vinegar taffy. I actually did that once while making this! I was pretty embarrassed haha! But when made correctly, the heat with the coconut rice is a winning combo!
So happy you love this one, Kat!
We grabbed some drumsticks on sale and used this recipe and it was a huge hit. Thanks!
Oh, fabulous idea!
Mel – I have been cooking your recipes for about 6 months now and it’s pretty much the only place I go to now for new recipes and all my families new favorites! Thank you for such a great site – it totally fits my families tastes and we love it all. During quarantine we’ve tried your cinnamon rolls, bread, lots of new recipes and everyone is loving them all! Thank you SO much for such a great site. And – this sticky coconut chicken is another winner. Everyone loved it and there were not as many leftovers as I thought there would be because everyone went back for seconds or thirds!! THANK YOU!!!!
Katie! Thank you for this comment! I am so, so happy you are loving the recipes and I LOVE knowing which ones you’ve tried and loved. Thank you!
This is so good! We tried it for the first time last week and it’s already back on the menu this week as the meat on an Asian inspired salad. I’m a die hard dark meat fan and accidentally purchased tenders instead of thighs (it was organizational mayhem at Costco that day). This combo of marinade and sauce will help us use up the tenders in a most delightful way. Bonus points if you sang that last part in your proper Mary Poppins voice. I did.
Haha, I get bonus points, too! 🙂
Delicious! Loved how tender and juicy the chicken was. And really liked being able to use up the rest of the coconut milk for the rice. Only issue I had was with the glaze. It did not thicken in the slightest. We used it anyway though!
Hi Cathryn – how long did you simmer the glaze? Depending on the heat of the stove (I keep mine at a pretty rigorous simmer) – it just might take longer.
15 minutes. Next time I’ll try longer!
This was amazing! I let the chicken marinate for about 6 hours & it was perfect. Doubled the glaze, but not the sugar amount (which probably explains why it didn’t exactly thicken), and brushed that on the chicken and the grilled pineapple. Grilled broccoli and coconut rice rounded out the perfect Mother’s Day Eve meal❤
So delicious! Thanks for another fabulous meal!!
Wonderful Mother’s Day meal – Happy Mother’s Day, Rebecca!
Loved all the flavors, but my sauce never thickened. Was very runny. Will have to give it another go
Hi Amie – how long did the sauce simmer?
This stuff is the bomb. My family all loves it. and I’m looking forward to cutting up the leftovers to eat on salads for lunch!
I love when lunches are going to be amazing because of dinner leftovers!
Definitely do not Marinate more than 8 hours. I didn’t read the note carefully and left it to marinade 24 hrs and my chicken tenders were a very weird texture…overly tenderized and mealy like. The thighs werent as “mealy” and we’re better off than the tenders. Flavor was great. Reminds me of the tropics. The sauce reduce more than half, cooled and is still runny but still tasted great.
Thanks for the review, Ellie!
How many tenderloins would you use? Maybe with the difference in types of meat the weight measurement might be better to put on this recipe? Idk! Thanks Mel
I just added a weight to the recipe – good idea!
Tried this the first time on the weekend and absolutely loved it! We don’t usually use sweet dressings for our chicken, but this was full of delicious flavour!
I steamed the marinated chicken in our Thermomix Varoma over the steaming rice first, then brushed with the glaze and threw on the grill for a couple of minutes, which made the chicken tender and juicy, but still had the taste of bbq. Served with the rice and steamed veggies and it was like a feast!
Thanks, Kristina!
How is this different from your Hawaiian Grilled Chicken. That’s our family’s favorite. Could I make the thicker sauce from this recipe to brush on the cooked chicken at the end?
This one doesn’t have pineapple juice – and the glaze and flavors are just a bit different.
How about adapting it for the instant pot?
If someone tries it, I hope they report back! I haven’t tried it in the IP yet.
Wow! These were so yummy! Definitely another winner. Sometimes I’m wary of chicken recipes like this because they always seem to dry out (probably user error) but I used some tenderloins that I had and cooked these on the George Forman (I know, I’m a dork, but it’s easy), and they were perfect. I think I did close to 1/2 tsp of red pepper flakes and I had one kid complain but the rest ate it up. The chicken was so delicate and juicy, I wish there had been leftovers. Oh, and I made the coconut rice too. I was scared and looked up the actual recipe on your site but found one that went with Mango chicken and yum. I only had brown rice (#quarantine2020 I bought a 25 lb when it was available) and though it took forever to cook (I think it was close to an hour) it was perfect. Thanks, Mel!
Thanks for the detailed review, Allison!
SO delicious and summery and easy! Looking forward to when we can have people over again and serve this!
Thanks, Megan! It makes such a great meal for company!
Two words: MAKE THIS!
Okay, maybe more than two. This is one of those things you make and then you fixate about when you can eat the leftovers, it’s that good. And easy. The ginger tips were also helpful. We loved it with the coconut rice but it would be a fantastic summer BBQ dish with any side. I one and a halved the glaze and was glad to have it because we just kept pouring it on throughout the meal. This will positively go into my rotation. Thanks for another winner, Mel!
So, so happy you loved this recipe, Karen – thank you!
I made this tonight and it was delicious! My husband usually adds a bbq sauce to all chicken but tonight he said he didn’t need it. I did have an issue with the sauce. I boiled it for 15 min then let it cool down completely and it never thickened up. It was very runny, I’m not sure what happened. I may add a bit of cornstarch next time.
Hey Emily, try letting it simmer longer (could just be that the heat on your stove is lower than mine so extra minutes won’t hurt it)
Wow! How have I missed this if you’ve posted it before? I’ve been following you for many years. At least 10. But my family has been eating Keto for about 18 months now (best thing ever IMHO!) so I’m going to have to keto-fy this by using full fat coconut milk and monkfruit for the glaze. Fingers crossed it works! Can’t wait to try! And cauliflower rice of course, which is amazing! And I’ll airfry the chicken. Grilled used to be my favorite but airfryer has trumped it now. Can’t wait to try this! It’s a Mel recipe! What can go wrong!?
Hope it works out, Tara!! 🙂
How long would you cook it in the oven?
It really depends on the thickness of the chicken, but maybe 4-5 minutes per side?
Yes, I totally needed this! Making it this weekend. Mwah!
Hi Mel. When you use the extra marinade for the chicken and rice, is it the same marinade you soaked the chicken in or do you put some aside?
Sorry if that’s confusing – I don’t use extra marinade for the rice – I just use the extra coconut milk that’s leftover in the can. Does that make sense?
Made this last night. Pleased even the picky eaters! Definitely a keeper!
Thanks, Kimberlee!
Just made this for dinner tonight. It was sooo good & the first thing my husband said is, “this is a keeper!” Even my stepson who doesn’t like coconut loved this. Thanks, Mel!
Love that feedback, Robyn – thank you!
I am on a strict diet and saw your post and realized I can eat all of this! Amazingly delicious! The whole family…even my 4yo barely breathed as he shoveled it into his mouth. Thank you again for a 5 star recipe. You really do make us all look like rockstars in our homes. Thank you!
I’m so happy to hear that! Thank you!
I’ve never cooked with coconut milk (not really a coconut fan). Does the chicken (or rice) have a coconut flavor to it? Love the tip on the ginger! Thank you.
No, there’s not a strong coconut flavor – but that’s coming from me who IS a coconut fan. You might leave it out of the rice…but the chicken definitely doesn’t carry a strong coconut taste. The coconut milk helps with the tenderness of the chicken.
Mel, when you say you use the leftover coconut milk for cooking the rice, what exactly do you mean? Do you use just part of the can for the marinade in the first place and reserve the rest for the rice, or do you use the marinade that the chicken was in? Just wondering because the ingredient list for the marinade calls for a full can, and I am planning on making this on the weekend so I am curious what you meant. Thanks!
Hi Kristina, the marinade calls for 1 cup of canned coconut milk which means there will be some leftover in the can. The leftover coconut milk is what I use for the coconut rice. Does that make sense?
Yes, that makes sense. Thank you!
If I don’t have red pepper flakes, would a little cayenne pepper work well? If so, do you know how much I should use? My kids won’t want it spicy.
Yes, I think so! I’d just do a pinch (less than 1/8 teaspoon)
We made this last week after you posted it on your daily dinner post. We LOVED it! I cooked the vinegar for half an hour or so and couldn’t get it to thicken, so your tip about it thickening afterwards is spot on. Thanks for all the great recipes!!
Thanks, Hilary!
Seriously you don’t have to peel your frozen ginger! That’s so awesome! The recipe is a favorite and nowI like it even more!
I know! Such a life changing tip.
Love your ginger-in-the-freezer tip! SO EASY and nothing beats the flavor of fresh ginger.
I totally agree! It’s so yummy.
This is one of our all time favorite summer meals on your site. It has stood the test of time within our family. We have made it countless times over the years. I’m so glad that you have brought it back up to the surface for others to enjoy.
I’m so happy it’s a solid family favorite, Becca!
I would like to make this keto friendly
Monk fruit sweetener ok for the glaze?
You could definitely try!
We loved this. I made it with 3 chicken breasts and reduced the red pepper flakes to a few dashes in each element because we have a toddler. My toddler ate this up so well. I served this with stir fry veggies and your coconut rice, but I made two cups of rice and just added water to make up for not having all the coconut milk for doubling. Also, our grill is covered in snow so my husband used a cast iron and his broiling technique for the chicken. I’m pregnant and don’t like chicken much when I’m pregnant, but this is the best chicken dish I’ve made in a while.
1st time to make this dish
My go-to grilled chicken dish. I’ve made it so many times over the years and we all still love it. We love to have it with grilled veggies!
Hi I’m so excited to try this recipe! I’m working on prepping some freezer meals today and wondering if you’ve ever tried freezing the chicken in the marinade before? Thanks so much!
I haven’t, but I bet it would work pretty well!
These chicken thighs are going to be on repeat for the summer. They are so good. My husband kept stealing pieces before everyone else even had a chance to get any. Next time I want to double the glaze just so I have extra for the yummy coconut rice.
One of my husband’s favorite meals. We have a Traeger grill and use it for this recipe. Wow! Thank you!
So easy, so much flavor. Recommend for anyone.
This is the best! We love this recipe and make it often….I’m actually making it for our whole family coming over this weekend. Wondering if you can use the coconut milk, water, rice mixture for the coconut rice in the instant pot? I have a larger crowd and usually just use my old rice cooker but it’s going to be too small. Any ideas for making the coconut rice in the instant pot instead??
I’ve made coconut rice a few times in the Instant Pot…and it tends to scorch on the bottom because of the coconut milk, but it tastes delicious (despite that). Using white rice, I cook it for 4 minutes on high pressure.
I am making this now, but I noticed someone commenting about replacing the “BROWN ” sugar with honey? The recipe doesn’t say brown sugar, so I’m hoping it wasn’t a mistake!
Made this tonight. I used offset grilling using Chicken Breast. Cut down a tad on the pepper flakes. But my wife and I loved it and will make again!
I/m making this for dinner tonight. How do you think the glaze would work out with honey instead of brown sugar? Or is there another ingredient you would recommend in place of the brown sugar?
Not sure as I haven’t subbed for the brown sugar but honey seems like it would be a good substitute.
I don’t see brown sugar in the recipe. Is it supposed to be there?
I think that commenter used brown sugar in the glaze (the ingredients just say “sugar” but you could use either brown or white).
Can I substitute fresh ginger for ground? And if so how much ground ginger should I use?
Staci – I have never subbed ground. You will have to experiment. Start with just a little amount since it can be overpowering.
I too have made this twice and no way could I get that glaze to thicken. I even burned the chicken the first time waiting for it to thicken. The second time I did glaze in advance and it again took forever, so I decided to throw in a little cornstarch
This recipe is awesome! The glaze/sauce is soooo tasty! I can’t wait to eat the leftovers for lunch tomorrow. It wasn’t as coconutty as I’d hoped, but the glaze made up for it. I’m telling all my friends.
We had this for dinner tonight and it may just be the best thing that I’ve ever eaten! Yum!
Hi Mel,
I loved your Honey Lime Tilapia so much, I had faith your other recipes would be good too! I made this Sticky Coconut Chicken tonight for dinner, and my husband and brother loved it. I also added the leftover coconut milk to the rice, and it was a welcomed difference in the flavor. I did want to let anyone who substitutes sugar for Splenda to not do it with this recipe! It does not thicken like it should. I made a second batch of the glaze with actual sugar, and it did what it was supposed to do. 🙂 Great recipe, and thanks for sharing! I’ll be looking to try some others off your site!
Made this tonight! It was wonderful. Will definitely be making this again. Thanks for the recipe!!
Bailey – I don’t know – I haven’t tried it!
Could you cook this in the crock pot?
Teresa – it’s been years since I’ve made this (looks like I need to correct that!). I’m not sure why it isn’t thickening to be honest. If I get time, I’ll try to remake it soon and test it out.
I need some advice with the glaze…. third time making it and it does not thicken for me like it should. The 1st time it finally thickened after about 40 minutes on the stove. I’m not new to the kitchen so this is frustrating the heck out of me…. help.
Thank you so much for posting! My husband said it is the best chicken he has ever had, my 3yo like any other 3yo usually picks at her plate but she licked the plate clean and asked for more, defiantly going to be a usual in our house!
I love your site! My chicken is about to hit the grill… I just wanted to add that Our Best Bites has a really good sweet and savory coconut rice that would go perfectly with this!
Oh, this looks incredible (and is seriously making me question the wisdom of giving up meat for Lent!). All the flavors sound incredible, especially with coconut rice. Yum! I will definitely be trying this one after Easter!
Mel, I apologize that I am just now getting back to say thank you for the tip and the quick response! I saw your reply on my phone in time to make this the other night and then haven’t been back on since . . . until this morning, when the craving for biscuits hit and I’m back 🙂 your story of struggling with biscuits cracked me up (mom, these are yucky again!) and also hit home, as I am struggling to recreate my great-grandma’s biscuits time and time again myself! Gonna try your drop biscuits 🙂 Thanks again for such a great recipe resource, entertaining blog & sharing your knowledge!
Hi Kelly – I’m glad you found your way here and that the sweet and sour chicken was such a hit! As for this sticky coconut chicken, you could use the broil option in your oven. I’d line a baking sheet with foil and broil the chicken about 6-7 minutes each side, placing an oven rack in the upper third of your oven (not too close to the broiler element but definitely in the top half of the oven). Watch closely so it doesn’t overcook!
Hi Mel! I am new to your wonderful, amazing, drool-inducing site (thank you Pinterest!). I made your sweet and sour chicken a few nights ago and my husband said it was the best chicken ever!! And, he ate a ton of it and then took it for lunch the next day, so pretty sure it was a hit 😉 My question on this coconut chicken is this: it is not grilling season here in Alaska . . . I was hoping you could give me some guidance on using the stovetop/oven to make this? I would soooooo appreciate your time! Thanks!!
I made this tonight for supper and it was delish! I used the remaining coconut milk for the rice and it was the perfect touch. I am a serious addict of your blog =)
I made this tonight with bone-in, skin-on chicken thighs and it was delicious! It paired nicely with this coconut curry cauliflower recipe I found here: http://www.grouprecipes.com/51571/roasty-toasty-coconut-curry-cauliflower.html. Thanks for sharing this!
I am making this tonight for my husband and I(kids will be passed out after trick or treating so they will eat earlier. Wanted to add the following about making rice with coconut milk. I take 2 cups of rice, put it in a microwave safe bowl. add one can of coconut milk and fill the can with water, add that to the rice and coconut milk. Stir, microwave for 8 minutes. Take it out, stir, add ore water as needed, microwave for 6 min. keep adding water, stirring and microwaving for 6 min intervals until your rice is cooked to your liking.
I just found your recipe blog today! This recipe looks wonderful and I’m also looking at making your Basic Chicken in Coconut Curry Sauce. I love adding coconut to my cooking.
I made last night and used chicken legs (because it’s what I had) My family went crazy over this! My kids ate two legs a piece they never eat more than a few bites of their food! My husband was pouring the glaze over his rice and chicken he LOVED the glaze! I really loved this recipe! Thanks so much!
I made this last night and my husband was going crazy over it, it really was the perfect grilled chicken! I also used the leftover coconut milk and made your fluffy couscous recipe, subbing the coconut milk for the chicken broth. That was delicious! I got lots of hugs and thank you’s for such a good meal 🙂 I’m excited to eat the leftovers for lunch!
I made this last night and we all really loved the flavors. They were definitely subtle, so I might look to make it a little bolder next time–but that may also be because I served it alongside pad thai which may have just been overpowering as a combo. I can’t wait to make this on the grill this summer. It screams backyard BBQ!
I made this tonight and it was a big hit! I left out the red pepper flakes because I have small kids, but it was excellent. I also used the extra coconut milk in the rice, and next time I will double the glaze to use for sauce because the glaze was my favorite part!!
Cassidy – so glad you liked this!
Ok, well I made it and I must say it came out really well. I am sure its 100% better on the grill (cant beat that grilled chicken taste!) but I was happy with the skillet version. Sadly, I had to use boneless, skinless breasts….my husband wont eat anything but those, I may sneak in some thighs for me and the kids next time tho! I took your advice as well and put the milk in the rice (I used brown) but I think white rice would have tasted better with the coconut milk, just because the brown rice has a nutty flavor and it kind of overpowered the coconut I think. Anyhow, I am attaching the picture I uploaded onto tinypic.com – it isnt the best since it was taken with my Iphone, but you will get the idea! 😉
http://tinypic.com/r/wb703d/4
I really enjoyed it though, plus the kids loved it, even my picky 2 year old ate every piece I gave him and half of mine! Thanks so much!
Thanks for checking back in, Amber! I’m glad it turned out well – thanks for including your feedback and link to the picture!
Yum! Will do. Putting it into my rotation next week! Will comment back after I try it. Thanks so much. 🙂
Could you cook this on the stove top? I don’t have a grill, and using the broiler never seems to work out for me. Any ideas? Thanks! It looks wonderful, and I will be trying it sooner or later, just depends on if the stove top works and/or when I get a grill!
Amber – You could probably saute this chicken in a hot skillet with good results. Let me know if you try it this way!
looks yummy!!!
I tried it with chicken breasts and when I did the coconut rice I put extra glaze on it, and it was AWESOME!! I love this!!
Adrienne – glad this worked out with chicken breasts subbed for the thighs…and that the result was fantastic. Thanks for letting me know!
So I didn’t read chicken thighs, and are marinating chicken breasts, thats ok, right?
Just tried this for dinner and it was fantastic. A recommendation though, the glaze was great, we just wish we had some left over to put on top of the chicken and rice, as it was needing sauce. Next time, I will make more glaze to drizzle over the meal, since that’s probably all it needs—a drizzle. The chicken was so tender and flavorful. Definitely making this again. I also took Mel’s suggestion and added the coconut milk to the rice to cook. Great flavors going on.
Chavah – thanks for the recommendation! I love when people add those things to their comments. Glad you liked this recipe!
Sticky Coconut Chicken looks/sounds so yummy I couldn’t wait to try it- so I’m making it today. My question is about the coconut milk. The kind I bought is almost like cream- in flavor and calories:( I think I was expecting it to be sweeter. Did I get the right kind? My chicken is still marinating so I haven’t tasted the finished product yet- sounds soooo good! Also, thanks for such an incredible web site!! I look at it daily and I’ve made many of your recipes– we’ve never eaten so well:)
Hi Julie – usually in the Asian foods aisle there is coconut milk and cream of coconut. If your can said coconut milk, you are using the right stuff. It is fairly thick (but not as sweet as cream of coconut). And yes, it does pack a punch with calories. Occasionally I’ve been able to find the light coconut milk and I buy a lot when I find it. Let me know how this turns out!
I made last week. It was soooo yummy! I did it with chicken breasts cause I am scared of thighs. I also toasted some shredded coconut and rolled a few pieces of chicken in it while it was still sticky (just to try). It was AMAZING! My husband always wants more sauce so I think I might make more glaze next time to set aside for him.
Thank you!
Emily – don’t worry, I get a little nervous around chicken thighs, too. This is the only recipe I use them for! Anyway, I’m glad you liked it – thanks for letting me know (your rolled coconut idea sounds delicious!).
Hi Sheena – thanks for your comment. I don’t mind if you post my recipes to your sister’s blog, especially if credit is given. Thanks! Let me know if you try any of the recipes.
Hey Stephanie – I’m glad you’ve enjoyed this recipe since finding it! Thanks for letting me know.
This recipe is now one of my families favorites–thanks!!!! I changed the recipe a little and it was delicious! Instead of adding the coconut milk to the rice, I added it to the coconut sauce. It made it creamy and smooth. We ate it over the chicken and rice and it was SOOOO good! We also kabobbed peppers, pineapple and onions on the grill and ate with the chicken and it was great. Thanks again for the delicious recipes!>>P.S.–If you are a Utah resident, check out my blog 😉 http://www.myfoodstoragedeals.blogspot.com and http://www.myfoodstoragedeals.com.
Hello, tried this recipe and loved it, thanks for sharing->>jane
OMG! I am gonna try this recipe! I am in a recipe rut and came across your blog, I want to try so many of your recipes. Thank you for posting all your tried and true recipes! Can’t wait to get cooken again!
Julie – you probably did the right thing by cutting down the spice. I remember the 1 teaspoon added definite “kick” and we have a high tolerance to spice, so if your family doesn’t like the spice, 1/4 teaspoon will probably add the perfect amount of “kick” without being spicy. Let me know how it turns out for you.
Question: Do the red pepper flakes make it spicy? I have my chicken marinading as I type. I am making this for the first time for dinner tonight. For the marinade, I only put in 1/4t of crushed red pepper flakes. My family doesn’t tolerate spicy at all (they get it from my hubby :)- I love the spice) But to appease the masses, I just wanted to make sure it wouldn’t be too spicy for them if I used the red pepper flakes in the marinade and the glaze. What was your experience?
I am sooooo making this as soon as I can get my hands on some thighs…and not my own…
Made this last night for dinner. My husband and I really enjoyed it. I did the rice with the coconut milk and that was good too. >>Although, isn’t coconut milk supposed to be thiner like regular milk? For some reason my coconut milk was fluffy–like runny whipped cream. It wasn’t coconut cream, but my can said “FOR DESSERT” on it, and I think this might have effected the taste, because I was hoping for a more coconut-y taste and it didn’t have it. Next time, I will get regular coconut milk and try it again.
Made this last night~ LOVED IT! Looking forward to enjoying more recipes from your blog. Found you through the Swiffer contest. good luck!
This looks great. I am saving this recipe.
Now this is another GREAT chicken recipe I feel I could do. LOVE IT!
Coconut chicken sounds really good!
I gave you an award today on my blog. Just go to my blog and comment on the award post. relmomkitchen.blog spot.com
Nicole and Jane – I’m so glad you both tried this and enjoyed it. Thanks for letting me know!!
This is FABULOUS! My all time favorite chicken recipe. It’s gonna be hard to top this one, but I’ll keep trying! Can’t wait to try the orange chicken and sweet/sour chicken.
Melanie, I have to say that out of all the blogs I read, you make the most food that is right up my alley. I could just cook everyday off of your blog and be a happy camper!!
Ok, Deborah and Grace – I just added you both to my paltry will for your comments. Talk about making my day!! The feeling is completely mutual with both of you. Thanks!
I haven’t tried any of your recipes yet, but oh my goodness they look so GOOD!! I am definitely adding quite a few to my menu for the week and I will for sure be making this chicken very soon. If it’s ok I am going to post a few of your recipes on my sister’s and my blog (http://3sisterssharingideas.blogspot.com ), I’ll also be adding a link to your blog. Thankyou so much for your wonderful recipes. I am a recipe-aholic! I could read cook books like novels. I’ll be commenting on your recipes as soon as I cook them. Thanks!
Jamy – that’s saying a lot if this is your favorite – I’m really, really glad you liked it. Let me know if you try the other two chicken recipes.
My husband is not a fan of coconut, but he may eat this. It looks so good!
This was great! I have been struggling with Scott at dinner time, and I didn’t even have to bribe him to eat…he ate ALL his chicken and wanted more! I didn’t have thighs, so I used drumsticks and chicken breasts. Yum!
Teri – I’ve actually thought I would probably like this with chicken breasts, too. I’m glad you liked it, though. Thanks for letting me know!
Melanie – thanks for this recipe! I made it tonight & loved it…hubby liked it, too, though he didn’t eat as much as I would have thought he might…I suspect it’s due to the fact that he’s not a fan of chicken thighs, so next time we’ll try it with chicken breasts (I wish they sold boneless skin-on breasts! And the rice was awesome, too! Thanks! 🙂
Every time I visit your blog there’s something I want to try…what fun for me! I’m bookmarking this chicken recipe, it looks amazing, as usual. 😉
Jen – yes, coconut milk is fairly thin consistency. Could it have been “cream of coconut” that you bought? Most stores sell both coconut milk and cream of coconut. Cream of coconut is definitely thicker than coconut milk and is sometimes used in desserts (frostings/cakes). I’m glad you still liked the meal, although I bet you will get a stronger coconut flavor using coconut milk next time.
Cindy – thanks for commenting back and letting me know that you liked this. I was curious what the result would be when I read your first comment. Glad it was a hit!
Mayaveda – thanks for your comment, also. Glad that you made this and loved it!!
Thanks, everyone!>>And Leah, aren’t you sweet? Thank you! I hope you like the chicken…it is really amazing.
even before reading deborah’s comment, i was thinking the exact same thing! this sounds absolutely fantastic to me, as chicken is my go-to protein and i love <>anything<> coconut. keep ’em coming!
Jaesi – you make me laugh, as always, with your comments. Thanks for the chuckle!>>Cara – I’m glad you stopped by! I get in recipe ruts all the time so I know what you mean. I hope you like the ones you try from here!
I’m with Deborah! Your food looks so fantastic! I have to try this one soon!
Looks really incredible!
What a hit!!! My friends loved this dish, I am definitely going to do it again. I had some leftover glaze and mixed it with some bbq sauce and put it on my baby back ribs, delish!! Thank you Melanie. 🙂
Would this be good without the glaze? We are doing low sodium and can’t do soy sauce.
Sure, it would be a really delicious grilled chicken.
I have made this so many times since finding it!!! Thank you so much for posting it!
This was delicious! My kids and husband loved this juicy, flavorful chicken. I served it with coconut rice and a salad. It was super easy to prepare and will be on our regular rotation now. Thank you Mel!
I am in the process of marinating my chicken as I write this. I loved browsing through all the recipes! I hope my guests tonight enjoy this dish.
Melanie,>>It looks so good – if I hadn’t made it twice already in the last two weeks I’d make it again tonight! I love the idea of adding the extra coconut milk to the rice – I usually just throw it away and it’s such a waste! Thanks.