Sticky Coconut Chicken
Here’s a recipe I got from Sunset Magazine. It’s a great way to prepare chicken for a barbeque. Both kids and adults love to eat it because it’s sweet and flavorful but the glaze, which really makes this dish, is extra sticky so make sure you have handywipes available.
I usually mix overnight marinades like this directly in a large ziplock bag. Once the liquids and spices are thoroughly combined, put in the meat, zip up the bag and place it in the fridge. Halfway through the marinating time, rotate the pieces in the bag so the meat will evenly soak up the marinade.
Then when it’s time to bbq, just use tongs to take out the meat and place them on the grill for a minimum of fuss and muss.
PREP AND COOK TIME: About 30 minutes, plus at least 1 hour to marinate
MAKES: 6 to 8 servings
6 to 8 boned, 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 pepper
1 teaspoon hot chili flakes
Chili glaze (recipe follows)
4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)
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 (you can hold your hand at grill level only 2 to 3 seconds); 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).
3. Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
Per serving: 147 cal., 48% (71 cal.) from fat; 17 g protein; 7.9 g fat (4.9 g sat.); 1.5 g carbo (0.3 g fiber); 77 mg sodium; 71 mg chol.
Chili glaze
In a 2- to 3-quart pan, combine:
- 3/4 cup rice vinegar
- 1/2 cup sugar, 3 tablespoons soy sauce
-1 teaspoon hot chili flakes.
Bring to a boil over high heat and cook 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. Makes 1/2 cup.
Per tablespoon: 53 cal., 0% (0 cal.) from fat; 0.4 g protein; 0 g fat; 0.4 g carbo (0.1 g fiber); 386 mg sodium; 0 mg chol.
http://www.sunset.com/Premium/Food/2001/06-June/FoodGuide0601/FG0601chicken.html
