STICKY COCONUT CHICKEN WITH COCONUT RICE

 STICKY COCONUT CHICKEN with coconut rice

INGREDIENTS

·         2 boneless, skinless chicken breasts or tenders (about 1 1/2 to 2 pounds)

·        Coconut rice (4 C white rice (rinse until water is mostly clear), 1 can coconut milk, fill to 4 C line in rice cooker)

MARINADE:

·         1 cup canned coconut milk, light or regular

·         1 tablespoon minced fresh ginger or ginger paste (see note)

·         1/2 teaspoon salt (I use coarse, kosher salt)

·         1/4 teaspoon black pepper (I use coarsely ground)

·         1/4 to 1 teaspoon red pepper flakes (see note)

GLAZE (SEE NOTE ABOUT DOUBLING):

·         3/4 cup rice vinegar

·         1/2 cup granulated sugar

·         1/4 cup soy sauce

·         1/4 to 1 teaspoon red pepper flakes

INSTRUCTIONS

1.     Whisk together the marinade ingredients (or blend until smooth).

2.     Cut chicken into strips. Pour the marinade over the chicken, tossing to coat evenly. Cover and refrigerate at least one hour or up to eight hours (any longer and the texture of the chicken can soften and get a little mushy).

3.     Toward the end of marinading 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. Remove from the heat. 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.

4.     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.

5.     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.

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