Sticky Coconut Chicken

By kayjayjohnson

Ingredients

• Glaze:
• 3 boneless, skinless chicken breasts or thighs
• 1/2 cup canned coconut milk
• 3/4 Tbsp. minced fresh ginger
• 1/2 tsp. fresh ground pepper
• 1/2 tsp. red pepper flakes
• 3/4 cup rice vinegar
• 1/2 cup sugar
• 3 Tbsp. soy sauce
• 1 tsp. red pepper flakes

Preparation

Step 1

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes for about four hours. Grill on barbecue.

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. Once it starts getting thick, immediately take it off the heat. The glaze will continue to thicken while standing. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice. Top chicken with remaining glaze...this is very important, the glaze makes this dish!