Grilled Coconut Sticky Chicken with Sweet Rice

Welcome to Fall, code for...it's still plenty of time to Grill! As I've mentioned in the past, I never put my grill away.

I'm on a mission this week and it's to do Fall cleaning. I always start with the refrigerator. As I was cleaning out my freezer, I found these beautiful chicken thighs and instantly knew, the grill was about to get lit up!

This recipe is so simple, and because we're grilling, no kitchen clean-up needed.

I mixed a whole bunch of spices together, like black pepper, chili powder, garlic and onion powder and of course, creole seasonings. 

Next, add some coconut milk, grated ginger, honey, brown sugar and sesame oil to the bowl and a little sriracha for spice.

Reserve 1 cup of the marinade to baste the chicken with and pour the remaining over the chicken and marinate as long as you can, I did six hours, turning after three hours. Overnight would be even better.

I lit my grill up and grilled the thighs for about 15 minutes per side, basting every few minutes with reserved marinade.

Prepare the rice while the chicken grills.

I sprinkled some sesame seeds for crunch, and green onions on the rice, then I topped the rice with the hot grilled chicken.

Look at how beautiful it turned out, it was really delicious, and not overly sweet. Just a perfect balance of flavors.


Grilled Coconut Sticky Chicken with Sweet Rice

Prep Time: 10 minutes
Cook Time:30 minutes
Total Time: 40 minutes plus marinating time
Servings: 4

Ingredients:

8 chicken thighs, bone-in, skin-on
1 can Thai Kitchen coconut milk
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoon ginger, grated
2 tablespoons sriracha
1 tablespoon creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
extra virgin olive oil
sesame seeds
green onions
For the Sweet Rice:

3 cups O.N.E. Coconut Water
2 cups Mahatma Thai Jasmine Rice
1 stick butter
pinch of salt

Directions:

Rinse chicken, pat dry, and set aside. In a large bowl, mix all remaining ingredients minus the extra virgin olive oil, whisk well.

Reserve 1 cup of marinade for basting the chicken as it cooks.

Coat chicken with 2 tablespoons of olive oil. Pour remaining marinade over chicken, cover and marinate in the refrigerator for about 6 hours if possible, turning chicken after 3 hours.

Remove chicken from refrigerator at least 30 minutes before grilling.

Prepare grill and grill chicken 12-15 minutes per side, basting with remaining marinade every few minutes.

While chicken grills prepare sweet rice. Add coconut water, butter and salt to medium stock pot, bring to boil, stir in rice, cover, reduce heat to low, cook for 15 minutes, remove from fire and allow to steam covered until ready to serve.

To assemble dish, place rice in a plate, top with sesame seeds and green onions, place chicken on top. Enjoy!