Brown FamilyRecipe Book
EST. 2020235 RECIPES
Back to the index

Chicken • A family favorite

2020 Cookbook

Sticky Coconut Chicken

Recipe by Alivia Burnham-Brown

Heat
375°F
Time
10–15 min + chill
Makes
Not recorded

Sticky Coconut Chicken, preserved in the Brown Family Cookbook 2020.

01

Ingredients

  • 6-8 boneless, skinless chicken thighs, breasts or tenders Marinade - Glaze -
  • 1 cup canned coconut milk (tip: use
  • ¾ cup rice vinegar whatever is leftover from your can to
  • ½ cup granulated sugar

02

Method

  1. 01

    add to your cooking liquid for your rice!) ¼ cup soy sauce 1 Tbsp minced fresh ginger or paste ¼ to 1 tsp red pepper flakes (optional) ½ tsp salt ***You will probably want to double the ¼ tsp pepper glaze to have extra for dipping! ¼ to 1 tsp red pepper flakes (optional) Directions:

  2. 02

    Whisk together the marinade ingredients. Pour marinade over chicken, tossing to

  3. 03

    coat evenly. Cover and refrigerate at least one hour or up to eight hours.

  4. 04

    Toward the end of marinading time, bring the vinegar, sugar, soy sauce and to a

  5. 05

    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 will thicken as it cools.

  6. 06

    Grill the chicken or bake in the oven at 375 degrees, until cooked through. For

  7. 07

    the last few minutes of grilling or baking, brush the chicken with the glaze.