3/4cupcanned coconut milkI usually am cooking about 10-12 thighs so I just use the whole can
1Tbsp.minced ginger
1tsp.fresh ground pepper
1tsp.red pepper flakes
Chili Glaze:
3/4cuprice vinegar
1/2cupsugar
3Tbsp.soy sauce
1/2tsp.red pepper flakes
2green onionschopped for garnish
1tspsesame seedsfor garnish
Instructions
Sticky Coconut Chicken or "Tar" Chicken
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour
Grill on barbecue
Chili Glaze:
Bring above ingredients to a boil over high heat and cook until mixture is reduced and thickened, 5-10 minutes depending on size of pan.
Spread glaze over the grilled chicken. Sprinkle with green onions and sesame seeds.
Notes
The chicken is marinated in coconut milk with some ginger and red pepper flakes. You can control how spicy it is by the amount of flakes you add to the marinade and to the sauce.
Watch the sauce closely as it thickens, it can go from "just right" to "burned" very quickly. (Believe me, I have burned it more than once!) I usually cook it in a frying pan so the liquid level is shallower and it cooks faster that way. You want the sauce thick but not so thick that you can't spread it easily, not quite as thick as "tar"!
I usually double the glaze recipe because we love it so much and it is delicious poured over the rice we serve this chicken with.
and red pepper flakes. You can control how spicy it is by the amount of flakes you add to the marinade and to the sauce.
Watch the sauce closely as it thickens, it can go from "just right" to "burned" very quickly. (Believe me, I have burned it more than once!) I usually cook it in a frying pan so the liquid level is shallower and it cooks faster that way. You want the sauce thick but not so thick that you can't spread it easily, not quite as thick as "tar"!
I usually double the glaze recipe because we love it so much and it is delicious poured over the rice we serve this chicken with.