Sticky Coconut Chicken

This recipe is fantastic - a little spicy (if you're hot chili flakes are fresh), but flavorful and delicious.

6-8 boneless, skinless chicken thighs (about 1.5 lbs)
2/3 c. canned coconut milk
1 TBS. fresh minced ginger
1 tsp. fresh ground pepper
1 tsp. hot chili flakes
3/4 c. rice vinegar
1/2 c. sugar
3 TBS. soy sauce
1 tsp. hot chili flakes
4-5 green onions, finely chopped

Rinse chicken, pat dry. In large bowl, mix coconut milk, ginger, pepper, 1 tsp. hot chili flakes. Add chicken and mix - cover and chill for at least one hour, or up to a day.

Lift chicken from bowl, reserving marinade. Pull thighs open and lay flat on lightly oiled grill on high heat (we broiled this in the oven and it worked fine). Cover and cook, turning thighs as needed to brown on both sides until meat is no longer pink inside. Baste frequently with remaining marinade (USE ALL MARINADE). Tranfer thighs to warm platter and pour chili glaze (recipe below) evenly over meat. Garnish with chopped green onions.

Chili Glaze:
In large sauce pan, combine rice vinegar, sugar, soy sauce and hot chili flakes. Bring to boil over high heat and cook until mixture is reduced to 1/2 cup (8-10 min.) Makes 1/2 c. glaze. Make sure to put your pan straight in water after the glaze has been used- once it hardens, it's VERY HARD to get off - it turns to a candy-like substance!

Serve warm over steamed brown rice.