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.

Raw chopped boneless chicken thighs
Raw chopped boneless chicken thighs

 

Coconut milk & red chili pepper spice marinade
Coconut milk & red chili pepper spice marinade

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.

Red pepper chili glaze
Red pepper chili glaze

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.

Remove the red chili seeds half way through the cooking process
Remove the red chili seeds half way through the cooking process

You can use any of your favorite fruits and vegetables for grilling, but fresh pineapple, crimini mushrooms & zucchini are especially good with this dish.

Pineapple, porcini mushrooms & zucchini for the skewers
Pineapple, crimini mushrooms & zucchini for the skewers

Chop the pineapple & zucchini and place on skewers, alternating the fruit & veggies.

Chopped fruits & veggies for the skewers
Chopped fruits & veggies for the skewers

Remove chicken from the marinade and fold onto bamboo skewers (soak the bamboo at least 15 minutes in water before placing meat on them).

skewered marinated chicken thighs for the grill
skewered marinated chicken thighs for the grill

Place skewers on a heated grill and cook until chicken is thoroughly cooked.

Grilled chicken skewers with fruits & veggies
Grilled chicken skewers with fruits & veggies

Place sticky sauce over cooked chicken, fruit & veggies and serve with rice.

Yummy bites of chicken, succulent pineapple, mushrooms & zucchini from the skewer.
Yummy bites of chicken, succulent pineapple, mushrooms & zucchini on a bed of rice.

The sticky sauce is sweet, sour and spicy all in one…so delicious! Enjoy 🙂

Coconut chicken skewers covered in a spicy sweet & sour sauce make these skewers unforgettable!
Coconut chicken skewers covered in a spicy sweet & sour sauce make these skewers unforgettable!

 

Grilled Coconut Sticky Chicken & Pineapple Kabobs

Serves 4-6
Prep time 24 hours
Cook time 20 minutes
Total time 24 hours, 20 minutes
Dietary Gluten-free
Meal type Main Dish
Coconut Sticky Chicken & Pineapple kabobs are my go to grilling recipe whenever company is coming over. A fail-proof, lick the platter clean kind of meal.

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.

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