Sticky Coconut Chicken

Name: Sticky Coconut Chicken
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters canned coconut milk, full fat, shaken before use; 1 teaspoons hot chili flakes; 0 teaspoons crushed red pepper (optional); 1 Tbsp fresh minced ginger, or 1/4 teaspoon ground ginger; 3 green onions, cut into small slices; 1 teaspoons fresh ground pepper; 59 milliliters honey; 118 milliliters rice vinegar; 8 boneless, skinless chicken thighs; 2 Tbsps wheat-free Tamari (for gluten-free) or low sodium soy sauce

Need a gluten free and dairy free main course? Sticky Coconut Chicken could be an amazing recipe to try. One portion of this dish contains around 46g of protein, 20g of fat, and a total of 454 calories. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up green onions, chili flakes, rice vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Prepare Chicken: Rinse the chicken and pat dry. Pull the thighs open and lay flat in a shallow baking dish.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Pan

Bake in an oven preheated to 350 degree for 20 to 30 minutes; or sauté the thighs over medium high heat until cooked through.Prepare Glaze: While the chicken is cooking, combine the rice vinegar through the crushed red pepper in a small saucepan. Bring to a boil over medium-high heat and cook until the mixture is reduce to about 1/3 to 1/2 cup, about 8 to 10 minutes.

Ingredients you will need

Red Pepper Flakes