Fall is just around the corner and grilling season will be coming to a close soon, but before you cover the BBQ for winter, I have to share my favorite grilled chicken recipe: Coconut Sticky Chicken from my archives, a must try. I’ve posted this recipe before, so I am giving you another chance to try it if you haven’t already; it’s just that good! Marinate the chicken the night before and you will be ready for one of the tastiest lick the platter clean meals of the summer. Perfect for guests if they don’t mind a little sweet spice. I found this recipe in a Sunset magazine over 10 years ago, made a few tweaks, and it has become a family favorite!
Place the chopped chicken, coconut milk, fresh ginger, cayenne pepper, & pepper flakes into a sealed container and refrigerate overnight preferably, or at least three hours.
Before preparing the rest of the dish, you will want to begin making the sticky sauce. This needs to reduce in half during the simmer process (takes about 30-45 minutes). Place gluten-free soy sauce, rice vinegar, palm sugar, and red pepper flakes into a small saucepan and simmer over medium-low heat.
About 15 minutes into simmering the sauce, remove the pepper flakes and return the sauce to the pan. Continue cooking until the sauce has reduced in half and slightly thickens.
You can use any of your favorite fruits and vegetables for grilling, but fresh pineapple, crimini mushrooms & zucchini are especially good with this dish.
Chop the pineapple & zucchini and place on skewers, alternating the fruit & veggies.
Remove chicken from the marinade and fold onto bamboo skewers (soak the bamboo at least 15 minutes in water before placing meat on them).
Place skewers on a heated grill and cook until chicken is thoroughly cooked.
Place sticky sauce over cooked chicken, fruit & veggies and serve with rice.
The sticky sauce is sweet, sour and spicy all in one…so delicious! Enjoy 🙂
Grilled Coconut Sticky Chicken & Pineapple Kabobs
Print recipe
| Serves | 4-6 |
| Prep time | 24 hours |
| Cook time | 20 minutes |
| Total time | Warning: A non-numeric value encountered in /srv/users/glutenfreeyummy-com/apps/glutenfreeyummy-com/public/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725 24 hours, 20 minutes |
| Dietary | Gluten-free |
| Meal type | Main Dish |
Ingredients
Chicken & Marinade
- 6-8 Boneless Chicken Thighs (cut in 11/2)
- 1 can 15 oz Coconut Milk (Full Fat)
- 1/2 teaspoon Cayenne Pepper
- 2 teaspoons Red Chili Flakes
- 1 tablespoon Ginger (freshly grated)
Sticky Sauce
- 3/4 cups Rice Vinegar
- 1/3 cup Coconut Palm Sugar
- 3 tablespoons Tamari Sauce
- 1 teaspoon Red Chili Flakes
Kabobs
- 1 Small Fresh Pineapple (cut in chunks)
- 2 Medium Zucchini (cut in chunks)
- 8-10 Medium Crimini Mushrooms
Sides
- 4 cups Cooked Rice (white or brown)
Note
Directions
| Chicken & Marinade | |
| Step 1 | |
| Chop chicken into 1 1/2" wide long strips and place the chopped chicken, coconut milk, fresh ginger, cayenne pepper, & pepper flakes into a sealed container and refrigerate overnight preferably, or at least three hours. | |
| Sticky Sauce | |
| Step 2 | |
| Before preparing the rest of the dish, you will want to begin making the sticky sauce. This needs to reduce in half during the simmer process (takes about 30-45 minutes). Place gluten-free tamari sauce, rice vinegar, palm sugar, and red pepper flakes into a small saucepan and simmer over medium-low heat, stirring often. | |
| Step 3 | |
| About 15 minutes into simmering the sauce, remove the pepper flakes and return the sauce to the pan, unless you like things extra spicy, then leave them in. Continue cooking until the sauce has reduced in half and slightly thickens. | |
| kabobs | |
| Step 4 | |
| Chop the pineapple & zucchini and place on skewers with crimini mushrooms, alternating the fruit & veggies. | |
| Step 5 | |
| Remove chicken from the marinade and fold onto bamboo skewers (if using bamboo skewers, soak at least 15 minutes in water before placing meat on them). | |
| Step 6 | |
| Grill chicken, fruit & veggie skewers until fully cooked. | |
| Step 7 | |
| Spoon sticky sauce over cooked chicken and serve kabobs with cooked rice. | |
I am adding this to our dinner menu for next week. Lucky for us, here in Texas you can grill well into October.
Occasionally we can grill into October too, but I recently heard a bad four letter word is on the horizon…SNOW!
Yum. This would be great now the weather is warming up here.