This recipe was inspired from a Sunset Magazine recipe I found back in 2002 by Christine Keff. It has become a family favorite and whenever our kids come home for a visit, they ask for coconut sticky chicken. The chicken is marinated in coconut milk with ginger and red pepper flakes. A reduction sauce forms a sweet and tangy "sticky" sauce that is applied to the chicken after it is grilled. Pineapple and veggie kabobs along with Jasmine rice make this the perfect companion to a fabulous BBQ. —Laurie_GlutenFreeYummy
Cut chicken thighs into long one inch strips. In a large bowl place raw chicken thigh strips, coconut milk, cayenne pepper, red chili flakes and freshly grated ginger and stir until all ingredients are incorporated. Place coated chicken in a large ziploc bag or airtight container and marinate over-night.
Once chicken has marinated overnight, place chicken strips on skewers. Cut pineapple into large 2 inch chunks. Cut Zucchini into 1 1/2 inch chunks. Alternate pineapple, mushrooms and zucchini on separate skewers from chicken. Place skewers on BBQ and cook until chicken is fully cooked and veggies are softened, approximately 15-20 minutes.
Sticky Sweet & Spicy Sauce
Begin cooking the sticky sauce before the making of the kabobs. The sauce needs to reduce in half and takes about 30-40 minutes. Add rice vinegar, coconut palm sugar, Tamari, and red pepper flakes to a small saucepan and cook over med-low heat, stirring occasionally. (Cook the skewers during this process).
Strain red pepper flakes from the sauce after 15 minutes of cooking. Return the sauce to the burner and continue reducing. Do not over cook. Once the sauce has been reduced to a syrup, remove from heat.
Place cooked kabobs over a bed of jasmine rice and pour sticky sauce over the chicken and pineapple-veggie kabobs.