Page 163 - Harrington Family Recipes

Spicy Coconut Chicken

Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes - Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 skinless boneless chicken breast halves
3/4 c coconut milk - lite
1 tbsp fresh ginger
1 tsp fresh ground pepper
1 tsp dried hot chile
4 green onions -- sliced
Chili Glaze
3/4 c rice vinegar
1/2 c sugar
3 tbsps soy sauce
1 tsp dried hot chile

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.

Lift chicken from bowl, reserving marinade; lay flat on a lightly oiled
barbecue grill over a solid bed of hot coals or high heat on a gas grill
(you can hold your hand at grill level only 2 to 3 seconds); close lid on
gas grill. Cook, turning as needed to brown on both sides, until meat is
no longer pink in center of thickest part (cut to test), 10 to 12 minutes,
basting frequently with remaining marinade (use it all).

Transfer chicken to a warm platter and pour the chili glaze evenly over
meat; garnish platter with green onions.

Chili glaze: In a 2- to 3-quart pan, combine rice vinegar, sugar, soy
sauce, and hot chili flakes. Bring to a boil over high heat and cook
until mixture is reduced, 8 to 10 minutes. Use hot. If making glaze up
to 1 week ahead, cover and chill; reheat before serving.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 209 Calories; 2g Fat (6.6% calories
from fat); 28g Protein; 21g Carbohydrate; 1g Dietary Fiber; 68mg
Cholesterol; 594mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2
Vegetable; 0 Fat; 1 Other Carbohydrates.

NOTES : Made this for Les & I and broiled it. Used only 1/2 tsp chili in
both places. It was delicious. The glaze will not reduce down to 1/2 cup.
The first time I tried the recipe I turned it into candy and had to add
water to make it a sauce. The last time I burned it and we had the chicken
without the glaze (for company). Also, I only used 1/2 tsp. of Chipoltle
Chile Pepper in both the marinade and the glaze.

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