Sticky Coconut Chicken
Photo by James Carrier
Ingredients
- Chili glaze
- 6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)
- 4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)
- 1 teaspoon hot chili flakes
- 1 teaspoon fresh-ground pepper
- 1 tablespoon minced fresh ginger
- ¾ cup canned coconut milk (stir before measuring)
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 ...
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