Sticky Coconut Chicken
Boned thighs soak up a coconut marinade and cook quickly on the grill. At the last minute, finish them off with a tangy, sticky glaze
James Carrier
Ask a food professional what he or she cooks at home to elicit rave reviews, and the answer is both predictable and surprising ― rarely is the recipe complicated, although it may have professional flair.
Christine Keff, chef-owner of Seattle’s Flying Fish and Fandango restaurants, confirms these patterns with her favorite home recipe for chicken thighs. She applies her Flying Fish know-how to Southeast Asian ingredients (all of which are readily available in the supermarket), marinating the meat and making a chili glaze well ahead of time.
