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–+ servings

Chicken Coconut Marinade

Sweet and slightly spicy way to mix up your chicken routine. This marinade really makes the flavor pop. Judging from experience, everyone will be asking for more!
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6

Ingredients

  • 6 chicken breasts cut into thirds or about 18 tenders
  • 1 can full fat coconut milk
  • 2 T fresh ginger grated
  • juice of one lime
  • 1/4 tsp red chili flakes

Sauce Ingredients

  • 1 1/2 cups rice wine vinegar
  • 1 cup sugar
  • 1/3 cup soy sauce
  • 1/4 tsp red chili flakes

Instructions

  • Prepare marinade by combining coconut milk, ginger, 1/4 teaspoon of the red chili flakes, and lime juice. Mix together.
  • Add chicken tenders and toss to coat.Cover and refrigerate for 1-4 hours.
  • Combine dressing ingredients in a separate bowl or jar. Mix well. 
  • Grill chicken a few minutes on each side until internal temperature reaches 165°F. Baste often with coconut milk marinade.
  • Remove chicken from grill, cover and let rest.
  • In a large pot, prepare sticky sauce by combining vinegar, soy sauce, sugar, and remaining 1/4th teaspoon of red chili flakes. Heat over high heat, stirring often, for 10-15 minutes or until sauce thickens and reduces to 1 cup. Sauce is done when it coats the back of a spoon. (Sauce can be made in advance- if it dries out or gets too thick, add a Tablespoon of water and mix in over low heat).
  • Add cooked chicken tenders to the same pot as the sticky sauce. Toss to coat. 
  • Garnish with green onions and serve immediately.