Sticky Coconut Chicken

6-8 boneless, skinless chicken thighs

1 cup canned light coconut milk

1 Tbsp. minced fresh ginger

1 tsp. fresh ground pepper

1/2 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade for 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

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! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.


**Hot tip: Use the extra coconut milk left in the can as part of the liquid in the rice while it cooks.