sticky coconut chicken
February 8, 2012
Greetings from the International grocery aisle!
2-3 chicken breasts cut into strips
(for a more savory version: opt for 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
2 cups of uncooked white rice
2 tbsp butter
3 tbsp coconut milk
1. For the coconut milk mix in the cellulose (the white stuff at the top of the can) before adding it to the marinade. The cellulose is a thickening agent and it will help create a more uniform consistency your marinade. Marinade chicken in coconut milk, ginger, pepper and red pepper flakes for 3-4 hours.
*Remember to save the leftover coconut milk for the rice!!
2. Grill on barbecue OR stovetop in a large pan or skillet on medium heat until cooked all the way through
3. Follow box instructions for rice. Once it is ready, mix in butter and coconut milk. Cover and set aside.
4. 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. But once it starts getting thick, immediately take it off the heat! It turns to molasses very quickly so be mindful after 5 minutes. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice. Original recipe here
This is my island in the sun. Heat wave!!