Sticky Coconut Chicken

Name: Sticky Coconut Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters canned coconut milk (stir before measuring); 8 servings Chili glaze; 1 teaspoon hot chili flakes; 1 Tbsp minced fresh ginger; 4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops); 1 teaspoon fresh-ground pepper; 6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)

Watching your figure? This gluten free, primal, and whole 30 recipe has 60 calories, 1g of protein, and 5g of fat per serving. This recipe serves 8. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of green onions, ginger, chili flakes, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes.

Ingredients you will need

Red Pepper Flakes

Coconut Milk

Whole Chicken

Ginger

Pepper

Equipment you will use

Bowl

Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.

Ingredients you will need

Whole Chicken

Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all).

Ingredients you will need

Marinade