STICKY COCONUT CHICKEN WITH CHILI GLAZE AND COCONUT RICE
The recipe comes from "The Best of Sunset" and it's a delicious grilled thai style recipe. I usually double the glaze as it keeps in the fridge and is delicious with noodles or over any other grilled meat. I serve this with Don Mauer's Coconut Rice.
Provided by greysangel
Categories Chicken Thigh & Leg
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Chicken:.
- Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
- Prepare Glaze.
- (Start rice when you start the grill or the broiler).
- Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
- Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
- For Glaze:.
- In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
- For Rice:.
- Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil. Add rice. Simmer uncovered for 20 minutes. When rice is done, stir in reserved coconut milk, pineapple and basil.
Nutrition Facts : Calories 376.5, Fat 6, SaturatedFat 2.8, Cholesterol 75.5, Sodium 844.2, Carbohydrate 51, Fiber 1.8, Sugar 25.1, Protein 29
STICKY COCONUT CHICKEN AND RICE
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Provided by Kay Chun
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
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
STICKY COCONUT CHICKEN
This is an amazing grilled chicken recipe that is so easy and so really really good. It came out of Sunset magazine originally several years ago.
Provided by Karrie Ann
Categories Chicken Thigh & Leg
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the rice vinegar, sugar, soy sauce and 1 t of chilli flakes. Bring to a boil, and boil until reduced to 1/2 cup (about 10 minutes). Use warm. Can be made up to 1 week ahead.
- Rinse and pat the chicken dry. Combine coconut milk, ginger, pepper and the rest of the chili flakes. Add chicken and marinate at least 1 hour, up to 24 hours.
- Grill chicken, making sure to pull thighs open and lay flat on an oiled grill on high heat. Cook, turning as needed to brown on both sides, basting often with remaining marinade, until done - 10 - 12 minutes.
- Serve with chili glaze and sticky rice.
Nutrition Facts : Calories 224.7, Fat 9.3, SaturatedFat 6.5, Cholesterol 57.3, Sodium 580.9, Carbohydrate 20.7, Fiber 1, Sugar 19.1, Protein 15.6
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