Sticky Coconut Chicken

Okay, nobody is probably going to try this recipe once they're done reading my introduction, but we honestly liked it and are definitely going to make it again. There were just a couple of bumps in the road on the way to liking it.

#1 When I saw the recipe, it looked really good so I tried it as written below. I ended up throwing it all out before Nate got home. I HATED the chicken thighs and the glaze was too spicy for me. So I tried it again this week and substituted chicken tenderloins for the thighs and cut the red pepper flakes in the glaze down to a couple of sprinkles. By the time it reduced down to a glaze, it still had quite a bit of heat.

#2 It smelled really strange before it all came together. Something about the coconut milk marinade on the grill and the vinegar-based sauce simmering on the stove made for a weird smell combination and I wasn't sure how things were going to go. But once it was off the grill and the glaze was on the chicken, it was so delicious. I know, I'm really selling this recipe, huh? But try it--it was delicious.

Chicken and Marinade:
6-8 boneless, skinless chicken thighs (see note above)
1 cup canned coconut milk
1 TB minced fresh ginger
1 tsp freshly ground black pepper
1 tsp red pepper flakes

Marinate the chicken in coconut milk, ginger, black pepper, and red pepper flakes at least one hour (I did mine overnight). Grill.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 TB soy sauce
1 tsp red pepper flakes (see note above)

While the chicken is grilling, bring glaze ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. Once it starts getting really thick, remove from heat. Glaze both sides of chicken the last couple of minutes of grilling, or wait and glaze it after removing from the grill to prevent a sticky grill grate. Serve over rice.

Recipe Source: www.melskitchencafe.com

Chicken with Boursin Mushroom Sauce

I couldn't find Boursin brand cheese at my market so I used Rondele brand instead. It is available with reduced-fat so that's what I used. I also skipped the parsley since Nate doesn't care for raw parsley. Next time I will not reduce the wine quite as much so the sauce will be a little looser. It was really delicious and took under 30 minutes to prepare.


4 boneless, skinless chicken breasts
Salt and pepper
1 TB vegetable oil
1 cup sliced cremini mushrooms
1 TB butter
1 minced shallot
1/2 cup white wine
1/4 cup crumbled Boursin cheese (garlic and herb flavor)
2 TB chopped parsley

Dry your chicken breasts with paper towels and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned on each side. Reduce heat to medium and cover. Continue cooking for about 15 minutes, or until the chicken reaches 160 degrees. Transfer to a plate and cover with foil to keep warm.

Add mushrooms and butter to the pan. Cook till slightly soft then add the shallot. Cook until it begins to soften, about one minute. Add the wine to the pan and scrape up all the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out.

Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.

Plate each breast with some sauce poured over the top.

Recipe Source: www.bakedbree.com