Sticky Coconut Chicken with Chili Glaze and Coconut Rice

It is not best to use “light” coconut milk or creme de coconut in this recipe. Chicken thighs can be optional.

Ingredients

• Chicken: 6 boneless skinless chicken breasts
• ¼ cup coconut milk
• 1 tbsp od minced fresh ginger
• 1 tsp of fresh ground black pepper
• 1 tsp of hot chili flakes
• 4 green onions
• Glaze: ¾ cup rice vinegar
• ½ cup sugar
• 3 tbsp of soy sauce
• 1 tsp of crushed red pepper flakes
• Coconut Rice: ¾ cup light coconut milk
• 1 ½ cups water
• 2 garlic cloves, minced
• ½ tsp of salt
• 1 cup basmati rice
• ½ cup chopped pineapple
• 2 tbsp of fresh Thai basil Chiffonade

Directions:

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.