Sticky Coconut Chicken

Have you ever heard of Rumbi Island Grill? If I wouldn't have been in the kitchen preparing this, I would have thought I was at the restaurant being served this dish! This chicken was the most perfect tangy BBQ meat I have ever had. The calm coconut flavor barely comes through in the chicken, until combined with the glaze...they each make one another shine! I know that I am going to alternating when making this dish between serving it with rice and omitting the rice and serving the chicken on a toasted bun with pineapple and plenty of the delicious Make-The-Meal glaze!

Sticky Coconut Chicken

Printable Version

3 boneless, skinless chicken breasts or thighs
1/2 cup canned coconut milk
3/4 Tbsp. minced fresh ginger
1/2 tsp. fresh ground pepper
1/2 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes for about four hours. Grill on barbecue.

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

2 tsp. cornstarch mixed with 2 tsp. water (to thicken)

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook for about 5 minutes, or until sugar is dissolved. Add cornstarch/water mix. Once it starts getting thick, immediately take it off the heat. The glaze will continue to thicken while standing. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice. Top chicken with remaining glaze...this is very important, the glaze makes this dish!

Serves 3.

Recipe Adapted from: My Kitchen Cafe