COCONUT CHICKEN
A yummy sticky coconut chicken that pairs wonderfully with rice. You can use the leftover coconut milk as part of the liquid required in making your rice for a nice mildly sweetened white rice. Preparation/cook time does not include marination time, so plan accordingly.
Provided by Sassy in da South
Categories Chicken Thigh & Leg
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (longer is better).
- Remove chicken from marinade and grill on barbecue.
- While the chicken is grilling, bring glaze 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!
- Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
Nutrition Facts : Calories 250.3, Fat 11.6, SaturatedFat 8.5, Cholesterol 57.3, Sodium 587.2, Carbohydrate 22, Fiber 1.4, Sugar 19.9, Protein 16
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