An old friend from high school was inspired by recent "clean out the pantry" posts. She has vowed to clean out her own before summer, in fact, mentioning an abundance of Rice Wine Vinegar...one of my FAVORITES!
Here you go, Linda. This is one of the best recipes I have EVER made. I got it from my friend Julie, Thanks Jule!
Sticky Coconut Chicken
6 to 8 boned, skinned chicken thighs (about 1 1/2 lbs total)
3/4 cup canned coconut milk (shake it up before opening)
1 T minced fresh ginger
1 t fresh-ground pepper
1 t hot chili flakes
Chili glaze (recipe follows)
4 or 5 green onions. sliced
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 (I do this in a ziplock bag instead of a bowl).
Remove chicken from bowl (bag) and reserve marinade; spread chicken flat and grill until no longer pink inside, basting frequently with remaining marinade until about 2 minutes before chicken is done.
Transfer chicken to a warm platter and pour the chili glaze evenly over meat. Garnish with green onions.
Chili Glaze
In a 2 to 3 quart pan, combine 3/4 cup rice wine vinegar, 1/2 cup sugar, 3 T soy sauce, and 1 t hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to 1/2 cup, about 8-10 minutes. Use hot. (Can be made up to 1 week ahead, cover and chill; reheat before serving.)
Enjoy!!
PS, Dr. Latte--Why do all of our great recipes use coconut milk?
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