Sticky Coconut Chicken

recipe and picture from Mel's Kitchen Cafe

Ingredients:

6 - 8 boneless, skinless chicken thighs

marinade:

1 cup canned coconut milk

1 Tbs minced fresh ginger

1 tsp ground black pepper

1 tsp red pepper flakes

glaze:

3/4 cup rice vinegar

1/2 cup sugar

3 Tbsp soy sauce

1 tsp red pepper flakes

jasmine rice

directions:

marinate the chicken in the marinade for 5 - 6 hours (reserve what is left of the coconut milk in the can)

Grill the thighs

while the chicken is grilling, bring the ingredients for the glaze to a boil - turn down heat and cook until reduced and thickened - about 8 minutes. Be patient because it takes a little while - once it starts getting thick, remove from heat. Glaze both sides of chicken and serve over rice.

Use what is left of the coconut milk as part of the liquid for cooking the rice.

yummm!