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Coconut glazed sticky chicken dish garnished with fresh herbs

Sticky Coconut Chicken

A delightful dish combining juicy chicken and aromatic coconut milk with a hint of spice, perfect for family dinners and gatherings.
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Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Grilled, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 4-6 pieces chicken breasts (boneless/skinless)
  • 1 cup creamy canned coconut milk
  • 1 tablespoon minced fresh ginger aromatic and zesty
  • 1 tablespoon soy sauce for a savory umami kick
  • 1 teaspoon hot chili flakes adding a delightful heat
For the Sticky Sauce
  • 3/4 cup rice vinegar for a zesty tang
  • 1/2 cup cane sugar (or coconut sugar) providing natural sweetness
  • 3 tablespoons soy sauce reinforcing that savory flavor
  • 1 teaspoon hot chili flakes for those who crave heat
For Garnish and Side
  • 4-5 pieces green onions, chopped for garnish, adding freshness and crunch
  • 1/2 piece ripe pineapple, juicy and sweet
  • 1/2 cup coconut milk adding depth and creaminess
  • 2 tablespoons coconut sugar for a caramelized finish during grilling of pineapple

Method
 

Preparation
  1. Rinse the chicken breasts under cold water and pat them dry with paper towels.
  2. Place the chicken breasts in a large resealable plastic bag for marination.
Marinade
  1. In a small bowl, mix creamy coconut milk, minced ginger, soy sauce, and hot chili flakes.
  2. Pour the marinade over the chicken breasts, ensuring they are fully coated, then seal the bag and refrigerate for at least 4 hours, preferably overnight.
Grilling the Chicken
  1. Preheat a gas grill to medium heat.
  2. Remove chicken from marinade, allowing excess marinade to drip off. Grill the chicken for about 10-12 minutes, turning as needed until the meat is no longer pink in the center.
Prepare the Sticky Sauce
  1. In a 2- to 3-quart pan, combine rice vinegar, cane sugar, soy sauce, and hot chili flakes. Bring the mixture to a boil, then reduce heat and simmer until sauce is reduced to ¾ cup, approximately 8-10 minutes.
  2. Pour the sticky sauce over the grilled chicken as soon as it comes off the grill.
Garnishing and Serving
  1. Transfer the glazed chicken to a warm platter and garnish with freshly chopped green onions.
  2. Grill pineapple spears or rings after marinating in remaining coconut milk for 4 hours or overnight, for 3-4 minutes on each side, sprinkling with coconut sugar towards the end.

Notes

To enhance flavor, add a splash of lime juice to the marinade. For extra crisp texture, sear chicken on high heat for a minute on each side.