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From Our Kitchen: Grilled Coconut Chicken

From Our Kitchen

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Perfect for a late-summer barbecue bash, these flavorful chicken thighs never last long off the grill. The smooth cream of coconut milk and toasty warmth of sesame oil play well with any number of flavors, from the bright tang of lime to the sweet bite of red onion. Find out for yourself this weekend!

Grilled Coconut Chicken

Yield: Serves 8


1 medium onion, chopped

1/2 teaspoon garlic, minced

1 cup light soy sauce

3/4 cup coconut milk

1 cup water

1 teaspoon sesame oil

3/4 cup brown sugar

8 boneless, skinless chicken thighs

1/4 cup green onion, chopped



Step 1 Combine all ingredients except chicken and green onions. Mix well.

Step 2 Add chicken and mix thoroughly to coat.

Step 3 Marinate chicken in refrigerator overnight, or for a minimum of 4 hours.

Step 4 Preheat grill to medium heat, around 350 degrees Fahrenheit. Grill chicken on medium heat for 5-7 minutes, or to an internal temperature of 165 degrees Fahrenheit.

Step 5 Garnish with green onions.


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One-on-One with a SAGE Food Service Director

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Locally Sourced: Hearth and Home at H&S Bakery

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