Sticky Coconut Chicken

This was pretty disappointing.  Really kind of plain.  The Thai  salad we had with it was good. And if you cut up the chicken and mixed it with the salad it was good.  I would have it with the salad, but not by itself.

Sticky Coconut Chicken

This spicy coconut chicken gets its heat from the chili glaze. You could cut back the amount of chili flakes for a milder dinner but you won't want to change a thing about the delicious flavors in this dish.

Yield: Makes 6 to 8 servings

Ingredients
6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh-ground pepper
1 teaspoon hot chili flakes
Chili glaze
4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)

Preparation
1. Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.

2. 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).

3. Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.

Nutritional Information
Calories: 147; Calories from fat: 48%; Protein: 17g; Fat: 7.9g; Saturated fat: 4.9g; Carbohydrate: 1.5g; Fiber: 0.3g; Sodium: 77mg; Cholesterol: 71mg

Sunset JUNE 2001

Chili Glaze

This recipe goes with Sticky Coconut Chicken.

Yield: Makes 1/2 cup

Ingredients
3/4 cup rice vinegar
1/2 cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes

Preparation
In a 2- to 3-quart pan, combine rice vinegar, sugar, soy sauce, and chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2 cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving. 

Nutritional analysis per tablespoon.

Nutritional Information
Calories: 53;  Protein: 0.4g;  Carbohydrate: 0.4g;  Fiber: 0.1g;  Sodium: 386mg

Sunset JUNE 2001