Recipe From: Laura
You'll be sure to please those picky palates with this impressive chicken dish! A sweet and spicy sticky glaze adorned on tender chicken breasts, paired with a side of delicious coconut rice, makes for one happy tummy! I especially love this recipe not only for the sweet n spicy glaze, but it's also a wonderful go-to recipe. I always have the ingredients on hand and it's easy to make. Purchasing pre-grated ginger is a huge time saver as well. Just know that it needs time to marinate. Yummy Yum....Enjoy!
6-8 boneless,
skinless chicken thighs, breasts or tenders (about 1 1/2 to 2 pounds)
MARINADE
1 cup canned coconut
milk, light or regular
1 tablespoon minced
fresh ginger or ginger paste (see note )
1/2 teaspoon salt
1/4 teaspoon black
pepper
1/4 to 1 teaspoon red
pepper flakes (see note)
GLAZE (SEE NOTE ABOUT DOUBLING):
3/4 cup rice vinegar
(see note)
1/2 cup organic sugar
1/4 cup soy sauce or
coconut aminos
1/4 to 1 teaspoon red
pepper flakes (see note)
COCONUT RICE
rice and leftover coconut milk (see note)
Pour the marinade over the chicken, tossing to coat
evenly. If the chicken breasts are
overly thick, I’d suggest slicing them into thinner pieces to maximize
flavor. Cover and refrigerate at least
one hour or up to eight hours (just dont do any longer or the texture of the
chicken can soften and get a little mushy).
Toward the end of marinating time, bring the vinegar, sugar,
soy sauce and red pepper flakes to a boil over medium heat. Simmer vigorously
until the mixture is reduced by about half and is slightly thickened, about
10-15 minutes. Cook the glaze until it
reduces by about half. It may not look super thick on the stove, but it will
thicken as it cools. And you don’t want to cook it too long or you’ll end up
with vinegar taffy. If it doesn't seem
to be thickening, just keep an eye on the reduction level, and keep in mind
that it may still look a bit thin on the stove but will thicken as it cools.
Remove from the heat.
Grill the chicken
over medium heat or bake in the oven at 375 degrees on a greased, foil-lined
pan, 4-5 minutes per side. The exact time will depend on type of chicken and
thickness of the pieces - chicken thighs will take longer to cook than chicken
breasts.
The last few minutes of grilling or baking, brush the
chicken with the glaze (repeat if you want a thicker coating). Serve with
leftover glaze and rice, if desired.
NOTES:
Coconut Rice: I often use the leftover coconut milk from the
can for a modified coconut rice recipe (cook 1 cup of long grain basmati or
jasmine rice with 2 cups liquid - a combination of broth or water and the
leftover coconut milk marinade + a pinch of salt).
Ginger: ginger paste OR fresh ginger works great in this
recipe. Fresh ginger is super easy to work with. I buy a knob, cut it into
1-inch pieces, store in a freezer ziploc in the freezer. When I want to use it,
I pull a piece out of the bag and grate it frozen on the small holes of a box
grater or on a rasp grater/zester. No need to peel the ginger! No powdered ginger.
Red Pepper: a full teaspoon of red pepper flakes will give a
bit of heat to this recipe. I use between 1/4 and 1/2 teaspoon for a more
family-friendly vibe (but it's delicious with the full teaspoon).
Glaze: I almost always double the glaze or at least 1 1/2
the recipe because we like to drizzle leftover glaze over the rice and chicken.
A single batch will be fine just for glazing, but you might consider increasing
the amount if you want leftover for drizzling.
Vinegar: the mild flavor of rice vinegar is perfect for this
dish; I haven't tried subbing in another type of vinegar, but you could
experiment.
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