Sticky Coconut Chicken

This is a fantastic meal! This is the second time I've made this and we loved it just as much this time as the first time. It is a sweet/spicy chicken with a hint of coconut. It's really quick to make,just marinade and then grill for a few minutes. I made a few changes from the original recipe. The recipe calls for chciken thighs but I never buy those so I just used boneless, skinless chicken breast. The only other thing I would change is to double the sauce. I wanted more to pour on my rice. This is the perfect fix when you're craving something spicy.

Sticky Coconut Chicken

adapted slightly from My Kitchen Cafe

6-8 boneless, skinless chicken breasts ( the original recipe called for chicken thighs. Just use what you like)

1 cup canned coconut milk

1 Tbsp. minced fresh ginger

1 tsp. fresh ground pepper

1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze: (I will double this next time)

3/4 cup rice vinegar

1/2 cup sugar

3 Tbsp. soy sauce

1 tsp. red pepper flakes

While the chicken is grilling, 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: You can use the extra coconut milk left in the can as part of the liquid in your rice and it is really yummy ! Its kind of sweet and tastes great alongside the chicken.