James Carrier
Yield
Makes 6 to 8 servings

This spicy coconut chicken gets its heat from the chili glaze. You could cut back the amount of chili flakes for a milder dinner but you won't want to change a thing about the delicious flavors in this dish.

How to Make It

Step 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.

Step 2

Lift chicken from bowl, reserving marinade; pull thighs open and 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 thighs 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).

Step 3

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

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Ratings & Reviews

phoebe1214's Review

simpson307
June 26, 2014
N/A

klewis16's Review

brittany7788
May 08, 2013
N/A

brittany7788's Review

klewis16
September 05, 2011
This is the best chicken I've ever tasted!!! The chili glaze is very yummy, but I used beer instead of rice vinegar.

simpson307's Review

phoebe1214
August 06, 2011
I LOVE THIS CHICKEN!! It is very hot, so if you're a wimp about hot chillis you might want to reduce them. It's always a huge hit at BBQ's.