PIN THIS RECIPE FOR LATER Recipe and photos updated from June 2014 Lately, I have a bit of a thing for food that is sweet and sour and spicy all at once. Like this Honey Balsamic Pulled Pork. Or pretty much anything with an “Asian” flair. And I say “Asian” because I don’t pretend to know much about what real Asian food is. I don’t pretend to know much about which foods can really define another culture — I know that everywhere you go, and every community has a different take on their cultural dishes, and I think that’s what’s so fun about travelling — you get to experience all of that firsthand. The coconut milk marinade is so creamy and just slightly sweet. If you didn’t know it was marinated in coconut milk, you probably wouldn’t get a lot of coconut flavour from it. So if you’re worried about not liking the taste of it, don’t worry. The sauce smells pretty potent when you’re cooking it, I’m not gonna lie. You might get a little bit worried that it’s not going to taste good. When you taste it by itself from the pan, it’s going to be pretty strong. But it pairs so incredibly well with the chicken. Realize, as you’re tasting it, that it’s a glaze, and not a thick sauce that you will eat like one would eat spaghetti sauce. If you want a little less tang, simply swap half of the vinegar for chicken or vegetable broth as stated in the notes section. It’s tangy, sweet and spicy. The glaze reduces to this beautifully thick, syrupy consistency that doesn’t simply run off of the chicken. Tips and Tricks to Make this Sweet and Spicy Coconut Grilled Chicken:
This glaze really packs a punch — if you aren’t sure that’s for you, I recommend using ¾ cup vinegar and ¾ cup chicken broth to mellow out the flavor. The sauce on this chicken is very thin, so don’t be surprised if it doesn’t get thick. If you’re looking for a thicker sauce, feel free to combine equal parts corn starch and water and gradually stir into the sauce until you reach your desired thickness (again, just remember — it’s going to pack a punch!) Be sure not to overcook your chicken or it will be dry! I recommend using a meat thermometer so you know exactly when it’s ready.
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