Sticky Coconut Chicken

Family favorite. My mother has even requested it for Thanksgiving instead of the usual turkey.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 6 -8  boned skinned chicken thighs
• 3⁄4 cup  canned coconut milk (stir before measuring)
• 1  tablespoon  minced fresh ginger
• 1  teaspoon fresh ground pepper
• 1  teaspoon  hot chili flakes

• Chili Glaze

• 3⁄4 cup  rice wine vinegar
• 1⁄2 cup sugar
• 3  tablespoons soy sauce
• 1  teaspoon  hot chili flakes
• 4 -5  green onions (garnish)

Directions

1. Rinse chicken and pat dry.
2. In a large bowl, mix coconut milk, ginger, pepper and 1 tsp hot chili flakes. Add chicken. Cover and chill for 1-8 hours.
3. Prepare Chili Glaze. In a medium saucepan combine rice wine vinegar, sugar, soy sauce and 1 teaspoon hot chili flakes. Bring to a boil over high heat then reduce heat to medium and simmer 8-10 minutes or until reduced to 1/2 cup. Use hot.
4. Lift chicken from bowl, reserving marinade. Grill over high heat 10-12 minutes or until meat is no longer pink. Basting frequently with reserved marinade.
5. Transfer thighs to a warm platter and pour the chili glaze evenly over meat. Garnish with slivered green onions and serve with steamed rice.