Sticky Coconut Chicken Dinner
Prep time
Cook time
Total time
This recipe is adapted from Cooking Light. I chose to bake this dish in the oven for ease and tenderness, but I have included saute and grill options. Please note that the Prep time doesn't include marinating. Allow at least 1 hour, or go ahead and prep this meal the night before!
Recipe type: Main
Cuisine: Asian
Serves: 4 servings
  • 8 boneless, skinless chicken thighs
  • ¾ cup full-fat coconut milk (you can shake the can!)
  • 1 tablespoon fresh minced ginger or ¼ teaspoon ground ginger
  • ½ teaspoon black pepper
  • ½ teaspoon + ¼ teaspoon crushed red pepper flakes, divided
  • ½ cup rice vinegar
  • ¼ cup honey
  • 2 tablespoons soy sauce, gluten-free Tamari, or coconut aminos (for soy-free and paleo)
  • 3 green onions, green parts only, sliced, for garnish
  • 3 cups cooked white rice, brown rice, quinoa, or cauliflower "rice," to serve
  • 4 to 6 cups steamed broccoli or other cooked vegetables, to serve
  1. Pat the chicken dry. Pull the thighs open and lay flat in a 9x13-inch baking dish.
  2. In a small bowl, whisk together the coconut milk, ginger, black pepper, and ½ teaspoon crushed red pepper.
  3. Pour the coconut milk mixture over the chicken and turn to evenly coat the meat.
  4. Cover and refrigerate for at least 1 hour, or up to one day.
  5. When ready to cook, preheat your oven to 350ºF.
  6. Bake for 20 to 30 minutes, or until cooked through. Turn and baste the chicken periodically as it bakes. The coconut milk might separate a little as it bakes, but that's okay.
  7. While the chicken is cooking, add the rice vinegar, honey, soy sauce, and remaining ¼ teaspoon crushed red pepper to a small saucepan over medium-high heat. Whisk the mixture and bring it to a boil. Cook, whisking often, until the mixture reduces to ⅓ to ½ cup, about 8 to 10 minutes.
  8. Divide the rice or quinoa between 4 plates. Top with the chicken and drizzle the chili glaze over the chicken or baste it. Sprinkle with the green onions and serve with the vegetables.
Saute Option: Remove the chicken from the marinade and sauté it in a large skillet over medium-high heat until cooked through, about 10 minutes. Turn the meat as needed and baste it with the marinade until the last 2 minutes of cooking.
Grill Option: Remove the chicken from the marinade and lay it flat on a high heat grill. Grill until cooked through, about 10 to 12 minutes. Turn the chicken as needed and baste as it cooks with the remaining marinade.
Recipe by Go Dairy Free at