This sticky chicken is so good, very sticky, but good. Randal loved this as well, although he was definitely unsure of the chili glaze when I was making that, but he ended up pouring the rest of it over his rice so I think he liked it.
8 boneless, skinless chicken thighs
3/4 cup coconut milk
3/4 cup coconut milk
1 tbsp minced fresh ginger
1 tsp black pepper
1 tsp red pepper flakes
Chili glaze
3/4 cup rice vinegar
1/2 cup sugar
3 tbsp soy sauce
1 tsp red pepper flakes
In a large bowl, mix coconut milk, ginger, pepper, and red pepper flakes. Add chicken to the marinade, cover and refrigerate at least 1 hour.
Preheat oven to 400.
Remove chicken from marinade and place in a baking dish, cook for 30 minutes.
To make the chili glaze combine rice vinegar, sugar, soy sauce, and chili flakes in a medium pan. Bring to a boil over high heat and cook until mixture has thickened, about 8 minutes, just be sure to remove from heat as soon as it thickens, because this glaze gets very thick and sticky very quickly.
Brush the cooked chicken with the marinade. We served this chicken with rice and I put the rest of the can of coconut milk into the rice when cooking it, and it made for a slightly sweet coconut rice that went so well with the chicken.
Linked to: Newlyweds, Its Just Called Spicy, Its a Blog Party, Creations By Kara, Jaq's Studio, Eat At Home
2 comments:
this looks like another yummy recipe, thank goodness you have lots of chicken recipes to share as they are just what i need :)
I do love coconut milk and rice. I have a bag of thighs in the freezer. This is on my dinner menu this week. Thanks for a great looking new dish.
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