Sticky Coconut Chicken

By Sunset
33 faves | 2 recommends
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I used bone-in, skin-on chicken thighs, so the cook time was a bit longer. I pulled them at 18 minutes and rested them for 3 minutes. Served with Food Republic's Hasselback Sweet Potatoes. Fabulous meal!
4c8430ed7eae   •  18 Dec   •  Report
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6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)

3/4 cup canned coconut milk (stir before measuring)

1 tablespoon minced fresh ginger

1 teaspoon fresh-ground pepper

1 teaspoon hot chili flakes

Chili glaze

4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)

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