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    Sticky Coconut Chicken with Chili Glaze

    Source of Recipe

    posted by pbchipses

    List of Ingredients

    • 6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 pounds total)
    • 3/4 cup canned coconut milk (stir before measuring)
    • 1 tablespoon minced fresh ginger
    • 1 teaspoon fresh-ground black pepper
    • 1 teaspoon hot chili flakes
    • Chili glaze (recipe follows)
    • 4 or 5 green onions, thinly sliced


    1. 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.

    2. 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.

    3. Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.

    4. Chili Glaze: In a 2- to 3-quart pan, combine 3/4 cup rice vinegar, 1/2 cup sugar, 3 tablespoons soy sauce, and 1 teaspoon hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to 1/2 cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.




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