I’m on a mission this week and it’s to do Fall cleaning. I always start with the refrigerator. As I was cleaning out my freezer, I found these beautiful chicken thighs and instantly knew, the grill was about to get lit up!
I mixed a whole bunch of spices together, like black pepper, chili powder, garlic and onion powder and of course, creole seasonings.
I lit my grill up and grilled the thighs for about 15 minutes per side, basting every few minutes with reserved marinade. Prepare the rice while the chicken grills.
Grilled Coconut Sticky Chicken with Sweet Rice
Prep Time: 10 minutes
Cook Time:30 minutes
Total Time: 40 minutes plus marinating time
8 chicken thighs, bone-in, skin-on
1 can Thai Kitchen coconut milk
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoon ginger, grated
2 tablespoons sriracha
1 tablespoon creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
extra virgin olive oil
For the Sweet Rice:
Rinse chicken, pat dry, and set aside. In a large bowl, mix all remaining ingredients minus the extra virgin olive oil, whisk well.
Reserve 1 cup of marinade for basting the chicken as it cooks.
Coat chicken with 2 tablespoons of olive oil. Pour remaining marinade over chicken, cover and marinate in the refrigerator for about 6 hours if possible, turning chicken after 3 hours.
Remove chicken from refrigerator at least 30 minutes before grilling.
Prepare grill and grill chicken 12-15 minutes per side, basting with remaining marinade every few minutes.
While chicken grills prepare sweet rice. Add coconut water, butter and salt to medium stock pot, bring to boil, stir in rice, cover, reduce heat to low, cook for 15 minutes, remove from fire and allow to steam covered until ready to serve.
To assemble dish, place rice in a plate, top with sesame seeds and green onions, place chicken on top. Enjoy!