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Ginger Coconut Milk Chicken w/Spicy Chili Glaze

Marinating chicken in coconut milk gives it a moist, tender, juicy result with a slight ginger-coconut flavor.  The chili glaze takes it to the next level. 


Posted By: Sid Alapai
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Prep Time: 20 +marinade time | Cook Time: 15 | Ready In: 35+marinade time
Ingredients: Print   Add to cart
US Metric
  • 6 to 8 boned, chicken thighs
  • 3/4 cup canned or fresh coconut milk
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon fresh-ground pepper
  • salt to taste
  • 1 teaspoon hot chili flakes

Chili glaze

  • 3/4 cup rice vinegar
  • 1/4 cup sugar
  • 3 tablespoons Aloha shoyu
  • 1 teaspoon hot chili flakes

Cooking Process:

Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover and chill for at least 1 hour for up to 1 day.  Lift chicken from bowl and lay flat on a lightly oiled grill. Cook, until brown on both sides and until meat is no longer pink in center.  Baste chicken with chili glaze while cooking.

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