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Thai Coconut Chicken
Source of Recipe
Jo Gainey
Recipe Introduction
Prep and cook time: About 30 minutes, plus at least 1 hour to marinate
Makes: 6 to 8 servings
List of Ingredients
6 to 8 boned and skinned chicken thighs (1-1/4 to 1-1/2 lb. total)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh-ground black pepper
2 teaspoons hot chili flakes (use those that came from the pizza place)
3/4 cup rice vinegar
1/2 cup pourable Splenda
3 tablespoons soy sauce
4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers
(including tops)
Recipe
1. Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger,
pepper, and 1 teaspoon hot chili flakes. Add chicken and mix; cover airtight
and chill at least 1 hour or up to 1 day.
2. To make chili glaze, in a 2- to 3-quart pan, combine vinegar, Splenda,
soy sauce, and remaining 1 teaspoon chili flakes. Bring to a boil over high
heat and cook until mixture is reduced to 1/2 cup, 8 to 10 minutes. Set
aside. (Warm before serving.)
3. 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 (you can hold your hand at grill level only 2 to 3 seconds);
close lid on gas grill. Cook marinade by bringing it to a boil and holding
it at a simmer for at least 10 minutes. Cook Chicken, 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 (cooked) hot marinade (use it all).
4. Transfer thighs to a warm platter and pour the warmed chili glaze evenly
over meat; garnish platter with green onions.
© Recipe copyright rjgainey 2000
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