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!
PREP TIME: 8 HRS 10 MIN
– boneless skinless chicken thighs, breasts or tenders Marinade: – canned coconut milk – fresh ginger or ginger paste – coarse, kosher salt – black pepper – red pepper flakes
COOK TIME: 10 MIN
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.
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.
Grill the chicken over medium heat, 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.
STICKY COCONUT CHICKEN
serve with leftover glaze and rice
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