Monday, January 18, 2010

Sticky Coconut Chicken

Tonight I made this chicken for dinner. I thought it turned out really well. Below is what I did when I cooked it due to preference and ingredients on hand. You can click on the link below to get the original recipe. I served it with seasoned red potato wedges (recipe to come soon) and green beans. Both boys enjoyed it. Its new name at our house is coconutty chicken. I will warn you, it does have a little bit of a kick. So, if you're family doesn't like a lot of spice, you may want to half the red pepper flakes. But I think it is a perfect blend of sweet and spicy.

Sticky Coconut Chicken
adapted from My Kitchen Cafe

4 boneless chicken breasts
1 cup canned coconut milk
1/2 tbsp ground ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinate chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (It is better to let it marinate for about four to five hours). Grill on barbecue.

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

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! Glaze both sides of chicken the last few minutes of grilling.

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