Sticky Coconut Chicken with Chili Glaze and Coconut Rice
Transform your weeknight dinners with this irresistible recipe for Sticky Coconut Chicken with Chili Glaze and Coconut Rice. Featuring tender, juicy chicken thighs marinated in creamy coconut milk, soy sauce, and fragrant spices, this dish is elevated with a bold sriracha-honey chili glaze that caramelizes beautifully as it cooks. Paired with fluffy jasmine rice simmered in rich coconut milk for a subtly tropical twist, this meal is a perfect harmony of sweet, savory, and spicy flavors. Topped with fresh cilantro and toasted coconut flakes for added texture and a vibrant finish, it’s an easy yet gourmet dish ready in under an hour. Perfect for those craving a flavorful and satisfying dinner, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic (minced)
- 0.5 teaspoons ground ginger
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 1 cup jasmine rice
- 1 cup water
- 1 cup extra coconut milk (for rice)
- 1 teaspoon salt
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 2 tablespoons toasted coconut flakes (optional, for garnish)
Instructions
In a medium bowl, mix coconut milk, soy sauce, brown sugar, minced garlic, ground ginger, and lime juice to create a marinade.
Place the chicken thighs in a shallow dish or zip-top bag and pour the marinade over them. Let the chicken marinate in the refrigerator for at least 30 minutes or up to 4 hours.
While the chicken marinates, rinse the jasmine rice until the water runs clear. In a medium saucepan, combine jasmine rice, 1 cup water, 1 cup coconut milk, and 1 teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
To prepare the chili glaze, mix sriracha, honey, and 1 tablespoon of lime juice in a small bowl. Set aside.
Heat the vegetable oil in a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and place in the skillet. Cook for 4-5 minutes on each side until the chicken is golden and cooked through (internal temperature of 165°F/74°C).
In the final minute of cooking, brush the top side of the chicken with the prepared chili glaze and let it caramelize slightly.
Serve the sticky coconut chicken on a bed of coconut rice. Garnish with chopped fresh cilantro and toasted coconut flakes, if desired.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 4351 mg | 189% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 80.1 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
