Broiled Coconut Chicken


1/3 cup NAKANO Seasoned Rice Vinegar—Roasted Garlic
1/3 cup sweetened flaked coconut
1/3 cup orange marmalade or pineapple-apricot jam
2 Tbsp. soy sauce
1 Tbsp. minced fresh ginger
1/2 tsp. salt
1/8 tsp. crushed red pepper flakes
1 1/4 lbs. chicken tenders


Chicken tenders can be skewered and broiled. Soak wood skewers in water to prevent burning, and cook chicken approximately 2 minutes longer than specified in recipe. Combine ingredients except chicken in a small bowl or 2-cup measuring cup; stir well. Place chicken in a sealable gallon plastic bag. Pour half the marinade over chicken; seal bag. Refrigerate at least 4 hours or overnight; turn bag over once during marinating time. Cover and set aside remaining marinade. Preheat broiler and move oven rack down one level from the top. Drain chicken well; discard marinade. Line a large sheet tray with foil, shiny side down; arrange chicken in pan. Broil 6-8 minutes. Meanwhile, heat reserved marinade in microwave on medium power. Serve chicken drizzled with warmed coconut sauce. Serve over hot cooked rice, if desired. Serves 4 (1 cup marinade).


Per serving: 210 calories, 30g protein, 15g carb, 0g fiber, 3g fat (1g sat. fat), 75mg chol, 1210mg sodium

Broiled Coconut Chicken
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