Sticky Coconut Chicken Recipe

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Ingredients:

Serving

6 -8 boneless skinless chicken thighs
3/4 cup coconut milk (make sure and stir before measuring)
1 tbsp fresh minced ginger
1 tsp fresh ground pepper
2 tsp hot chili flakes
3/4 cup rice vinegar
1/2 cup sugar
3 tbsp soy sauce

Directions:

Combine the rice vinegar, sugar, soy sauce and 1 t of chilli flakes. Bring to a boil, and boil until reduced to 1/2 cup (about 10 minutes). Use warm. Can be made up to 1 week ahead.
Rinse and pat the chicken dry. Combine coconut milk, ginger, pepper and the rest of the chili flakes. Add chicken and marinate at least 1 hour, up to 24 hours.
Grill chicken, making sure to pull thighs open and lay flat on an oiled grill on high heat. Cook, turning as needed to brown on both sides, basting often with remaining marinade, until done - 10 - 12 minutes.
Serve with chili glaze and sticky rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	116.75 Kcal (489 kJ)
Calories from fat	64.99 Kcal
		% Daily Value*
Total Fat	7.22g	11%
Sodium	508.29mg	21%
Potassium	109.1mg	2%
Total Carbs	13.11g	4%
Sugars	10.93g	44%
Dietary Fiber	0.82g	3%
Protein	1.66g	3%
Vitamin C	1.7mg	3%
Iron	0.8mg	5%
Calcium	8.6mg	1%

Amount Per 100 g
Calories	145.07 Kcal (607 kJ)
Calories from fat	80.76 Kcal
		% Daily Value*
Total Fat	8.97g	11%
Sodium	631.57mg	21%
Potassium	135.57mg	2%
Total Carbs	16.29g	4%
Sugars	13.58g	44%
Dietary Fiber	1.01g	3%
Protein	2.06g	3%
Vitamin C	2.1mg	3%
Iron	1mg	5%
Calcium	10.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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