Sticky Coconut Chicken


Special Diet Notes: Sticky Coconut Chicken

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.

Sticky Coconut Chicken
Prep time
Cook time
Total time
Serves: 4 servings
  • 8 boneless, skinless chicken thighs
  • ¾ cup canned coconut milk, full fat, shaken before use
  • 1 tablespoon fresh minced ginger, or ¼ teaspoon ground ginger
  • ½ teaspoon fresh ground pepper
  • ½ teaspoon hot chili flakes
  • ½ cup rice vinegar
  • 2 tablespoons wheat-free Tamari (for gluten-free) or low sodium soy sauce
  • ¼ cup honey
  • ¼ to ½ teaspoon crushed red pepper (optional)
  • 3 green onions, cut into small slices
  1. Prepare Chicken: Rinse the chicken and pat dry. Pull the thighs open and lay flat in a shallow baking dish. Add coconut milk, ginger, and both kinds of pepper to coat chicken. Cover and chill for at least 1 hour, and up to one day.
  2. Cook Chicken: Bake in an oven preheated to 350 degree for 20 to 30 minutes; or sauté the thighs over medium high heat until cooked through.
  3. Prepare Glaze: While the chicken is cooking, combine the rice vinegar through the crushed red pepper in a small saucepan. Bring to a boil over medium-high heat and cook until the mixture is reduce to about ⅓ to ½ cup, about 8 to 10 minutes.
  4. Serve: Pour the chili glaze over the chicken and sprinkle with the green onions. Serve over a bed of brown rice or quinoa.
I chose to bake this dish in the oven as a time saver, it does cause the coconut milk to separate, but doesn’t compromise the taste.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

1 Comment

  1. Tasty dish. I might try it in the crock-pot next time (so the chicken is more tender), but the flavor is excellent. Only recommendation is to add some onion flakes or chopped onion; it really pulls the flavors together. My husband who really really doesn’t like vinegar or honey almost didn’t try the glaze…but he ended up loving it!

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