Sticky Coconut Chicken

This is delicious!

6-8 boneless, skinless chicken thighs
1 can canned coconut milk
2 Tbsp. minced fresh ginger
2 tsp. fresh ground pepper
2 tsp. red pepper flakes

Marinade chicken in about half the coconut milk, ginger, pepper and red pepper flake mixture for at least one hour (I let mine marinade for about four to five hours. The longer the better.) Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

Right before grilling chicken, 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. 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 mixture as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!