Sticky Coconut Chicken

from My Kitchen Cafe

6-8 boneless skinless chicken thighs

1 cup canned coconut milk

1 TBSP mincd fresh ginger

1 tsp fresh ground pepper

1 tsp red pepper flakes

Marinade the chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour. Grill on barbeque.

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 the above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 mnutes. 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.

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice. It was pretty good.