Sticky Coconut Chicken

INGREDIENTS

Chicken:
• 6-8 boneless, skinless chicken thighs
• 1 cup canned coconut milk
• 1 Tbsp. minced fresh ginger
• 1 tsp. fresh ground pepper
• 1 tsp. red pepper flakes
• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.
Glaze:
• 3/4 cup rice vinegar
• 1/2 cup sugar
• 3 Tbsp. soy sauce
• 1 tsp. red pepper flakes

DIRECTIONS

1. While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
2. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Recipe Source: from Leigh Anne with my slight adaptations

(She uses the extra coconut milk as part of the liquid when she cooks the rice.  Yummy!)

(Source:  Mel's Kitchen Cafe, http://www.melskitchencafe.com/2008/07/sticky-coconut-chicken.html)