Posts Tagged ‘coconut glaze’


  • chicken thighs with bone and skin
  • mango nectar
  • cream coconut
  • cilantro
  • duck sauce
  • Coconut rum

1. I basted the chicken breasts with a Wegmans basting oil. It had grape-seed oil, canola oil, parsley, and garlic. I recommend the product—it’s great with bread too. Brush both sides with oil, salt, and pepper and sear in a slightly oiled pan, skin down. You should hear sizzling and crackling. Do not move the breasts for about five minutes until the skin is brown and crispy. Flip the chicken and cook the opposing side.  I added some cayenne pepper, onion, and black pepper.  Place in a 375º oven for about 30 minutes.

2. Reduce mango nectar with some chopped cilantro for 5-10 minutes. Mix in two big tablespoons of cream of coconut—this will melt—and a splash of coconut rum. Pour in about 1/2 cup of duck sauce—this is a great thickener and sweetener.

3. Use half of the glaze to coat the chicken and finish it in the oven. Allow the glaze to cool, so it thickens, and pour over the chicken when it is cooked. Finish with some sea salt and garnish with chopped cilantro.

I did not measure my ingredients, because it is important to adjust them to one’s taste. Everyone asked what was in the sauce and my cousin finished the leftovers with a spoon. I hope you enjoy this simple recipe.

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