"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sticky Coconut Chicken Recipe

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This recipe for Sticky Coconut Chicken, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara H. Stewart
Added: Tuesday, August 14, 2007


6-8 boneless, skinless chicken thighs (or breasts)*
3/4 cup canned coconut milk*
1 Tbsp minced fresh garlic
1 Tbsp pepper
1 Tbsp hot chile flakes

3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp soy sauce
1 tsp hot chile flakes

*(I use more chicken and then 1 whole can of milk)

Rinse chicken and pat dry. Mix coconut milk and spices and add chicken. Cover and marinate for 1 hour to 1 day.

Take chicken from marinade (reserve marinade). Pull thighs/breasts open and grill over hot coals or high heat on gas grill. Cook, turning meat to brown (10-12 minutes per side). Baste frequently with marinade.

I have also covered the chicken with foil and baked in 350 oven for 45-60 minutes. Not as tasty, but still good.

Transfer meat to platter and pour chile glaze over.

Chile Glaze:
Combine the rice vinegar, sugar, soy sauce and hot chile flakes. Bring to boil over high heat and cook until mixture is reduced to 1/2 cup (8-10 minutes). Use hot. Can make glaze up to 1 week ahead, refrigerate and reheat before serving.

Personal Notes:
Personal Notes:
New to the family ~ we've done this at reunions. ~Barb

A tropical retreat for the tastebuds...a family favorite! ~Leigh

We have this recipe during the summer - it makes chicken taste fantastic! ~Erin




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