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Sticky Coconut Chicken w/ Coconut Rice

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  • Total Time: 45 minutes
  • Yield: 4 to 5 servings 1x


Units Scale


  • 1 cup canned coconut milk
  • 1/2 tablespoon minced fresh ginger
  • 1/2 teaspoon fresh ground pepper
  • 1/2 to 1 teaspoon red pepper flakes
  • 10 to 12 chicken tenders (or you can use chicken breasts or chicken thighs)


  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 3 tablespoons soy sauce
  • 1/2 to 1 teaspoon red pepper flakes (depending on how much kick you want)


  • 1 cup jasmine rice
  • 1 cup canned coconut milk (light or regular)
  • 1 cup water (SEE NOTES)
  • 3/4 teaspoon salt



  1. Whisk together the coconut milk, minced ginger, black pepper and red pepper flakes.
  2. Place the chicken in a gallon-size resealable bag. Pour the coconut marinade over the chicken breasts. Seal the bag and shake well making sure all of the chicken pieces are covered. (You could also use a shallow dish to marinate the chicken in.)  Refrigerate at least 2 hours or up to 8 hours (I do 8 hours).
  3. Remove chicken from marinade and grill over medium heat, about 4 to 5 minutes per side or until cooked (depending on what kind chicken you use, cooking times will vary).
  4. Remove chicken from grill and place on platter. Immediately drizzle or spread sticky sauce on each piece of chicken.


  1. In a 2 to 3-quart pan combine rice vinegar, sugar, soy sauce and red pepper flakes. Bring to a boil over high heat, stirring frequently, and cook until mixture is reduced to ¾ cup, 8 – 10 minutes.  (*Using a medium size saucepan, rather than a small one, will help this sauce cook quicker and thicken quicker without becoming burnt.)

Coconut Rice:

  1. Give the rice a quick rinse in a colander (this helps it not turn out “gummy”).
  2. In a medium saucepan, bring the rice, coconut milk, water and salt to a low boil. Cover, reduce the heat to low and simmer for about 15 minutes until the liquid is mostly evaporated. Remove from the heat and let stand for 10 minutes, then fluff with a fork before serving.


  • The red pepper flakes will give this some heat. I usually use a full teaspoon in the marinade and about 3/4 teaspoon in the sticky sauce. Keep in mind I am kind of a whimp about hot stuff, and 3/4 teaspoon in the sauce is perfect. It has just a tiny bit of kick, but not too much for me to handle.
  • Because I love the coconut flavor, sometimes when I make the rice I use more coconut milk and a little less water, still making sure I end up using 2 cups of liquid. So for example, I may use 1 1/2 cups coconut milk and 1/2 cup water.
  • I usually always double the rice so I have leftovers!
  • Prep Time: 20 mins + marinading time
  • Cook Time: 10 mins
  • Category: Main Dishes