Sweet & Spicy Coconut Grilled Chicken

Sweet, sour, sticky and a bit spicy -- this chicken has everything you want. So delicious off the grill with the glaze brushed over top!
Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 6 servings
Calories 358kcal
Author Ashley Fehr


  • 3-4 large chicken breasts mine were massive, and I sliced them into 7 average portions. You can always use more smaller breasts

For the marinade:

  • 1 can coconut milk
  • 1/2 tsp ground ginger
  • 1/2 tsp red pepper flakes

For the sauce:

  • 1 1/2 cups white vinegar optional: sub in some broth -- see note above
  • 1 cup granulated sugar
  • 6 tbsp soy sauce
  • 1/4-1/2 tsp red pepper flakes*
  • 2 tbsp apricot jam


  • In a large ziploc bag, combine chicken breasts, coconut milk, ginger and ½ tsp red pepper flakes. Seal bag and use your hands to combine ingredients. Marinade in the fridge at least 2 hours or up to 24 hours.
  • Over medium heat, grill chicken for about 10 minutes per side (**Note: cooking time will vary greatly depending on thickness of your chicken. Use your own discretion here.)
  • While chicken is cooking, combine vinegar, sugar, soy sauce, pepper flakes and jam in a medium pan on the stove. Cook over medium-high heat, stirring frequently. Cook about 20 minutes or until reduced and slightly thickened. Watch closely and whisk constantly as the glaze starts to get close to being done -- it can burn quickly because of the high sugar content. Glaze will thicken considerably after it starts to cool down.
  • Spoon glaze over cooked chicken and serve with rice or noodles.


*The amount you use will depend on your tastes. If don't like too much spice, go with the lesser amount.


Calories: 358kcal | Carbohydrates: 40g | Protein: 15g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 36mg | Sodium: 1087mg | Potassium: 387mg | Sugar: 36g | Vitamin A: 105IU | Vitamin C: 1.9mg | Calcium: 22mg | Iron: 2.8mg