Sticky coconut chicken

Sticky coconut chicken

Photograph by James Carrier

SERVES 6 to 8
TIME About 30 minutes, plus at least 1 hour to marinate

Ingredients

6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lbs. total)
3/4 cup canned coconut milk (stir before measuring)
1 tbsp. minced fresh ginger
1 tsp. freshly ground black pepper
1 tsp. red chile flakes
Chile Glaze (recipe follows)
4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)

Directions

1. Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and chile flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
2. Prepare a charcoal or gas grill for high heat (450° to 550° you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Lightly oil cooking grate. Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on cooking grate; close lid if using a gas grill. Cook chicken, turning thighs as needed to brown on both sides and basting frequently with remaining marinade (use it all), until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes.

3. Transfer thighs to a warm platter and pour Chile Glaze evenly over meat; garnish platter with green onions.

PER SERVING 147 cal., 48% (71 cal.) from fat; 17 g protein; 7.9 g fat (4.9 g sat.); 1.5 g carbo (0.3 g fiber); 77 mg sodium; 71 mg chol.

Chile glaze

In a medium saucepan, combine 3/4 cup rice vinegar, 1/2 cup sugar, 3 tbsp. soy sauce, and 1 tsp. red chile flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2 cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving. Makes 1/2 cup.

PER TBSP. 53 cal., 0% (0 cal.) from fat; 0.4 g protein; 0 g fat; 0.4 g carbo (0.1 g fiber); 386 mg sodium; 0 mg chol.