We have been absolutely LOVING this warm weather here in Houston! We took a nice trip down to the Kemah Boardwalk this past weekend, then decided to fire up the grill and make some delicious Sticky Coconut Chicken when we got home. This chicken is the perfect balance of sweet and spicy that I really think the whole family will love! I have to give The Hubs a major shout out cause he cooked this chicken to absolute perfection! The meat was super tender and juicy! Seriously, I highly suggest you make this chicken soon, even if its cold where you are right now, this chicken will sure heat things up!
3-4 Boneless Skinless Chicken Breasts
For the marinade:
1 cup Coconut Milk (Use the remainder of the coconut milk for cooking the rice in)
1 tsp. Red Pepper Flakes
3/4 tsp. of ground ginger (if your using fresh ginger than it calls for 1 Tbsp)
1 tsp. Ground Black Pepper
For the Glaze:
3/4 cup Rice Vinegar
1/2 cup sugar
3 Tbsp. Soy Sauce
1 Tsp. Red Pepper Flakes
For the Rice:
1 1/2 cups White or Brown Rice (I just use the minute rice cause its so quick)
1 cup of the remaining coconut milk
1/2-3/4 cup water
In a large container, combine the chicken, coconut milk, ginger, pepper, and red pepper flakes and let marinade 3-4 hours or overnight.
Heat your grill to *220 and slowly grill the chicken. (It may take a little longer than usual but you will end up with the perfect tender, juicy meat.)
While the chicken is grilling, combine all the ingredients for the glaze in to a medium size saucepan and bring to a boil over medium heat. Boil for 1 minute stirring constantly, then reduce the heat to low and simmer for 10-15 minutes stirring occasionally.
When the meat is just about done, take a basting brush and brush both sides of the meat with the glaze. Save the remaining glaze for your coconut rice.
For the rice, in a small pot bring the liquid to a boil. Stir in Rice and boil for 1 minute. Remove from heat and cover for 5 minutes. Fluff with a fork and serve! Drizzle the glaze over your rice.
(Recipe Source: The Sisters Cafe)