Sticky Coconut Chicken

This is an amazing grilled chicken recipe that is so easy and so really really good. It came out of Sunset magazine originally several years ago.

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• 6 -8  boneless skinless chicken thighs
• 3⁄4 cup coconut milk (make sure and stir before measuring)
• 1  tablespoon  fresh  minced ginger
• 1  teaspoon fresh ground pepper
• 2  teaspoons  hot chili flakes
• 3⁄4 cup rice vinegar
• 1⁄2 cup sugar
• 3  tablespoons soy sauce

Directions

1. Combine the rice vinegar, sugar, soy sauce and 1 t of chilli flakes. Bring to a boil, and boil until reduced to 1/2 cup (about 10 minutes). Use warm. Can be made up to 1 week ahead.
2. Rinse and pat the chicken dry. Combine coconut milk, ginger, pepper and the rest of the chili flakes. Add chicken and marinate at least 1 hour, up to 24 hours.
3. Grill chicken, making sure to pull thighs open and lay flat on an oiled grill on high heat. Cook, turning as needed to brown on both sides, basting often with remaining marinade, until done - 10 - 12 minutes.
4. Serve with chili glaze and sticky rice.