Sticky Coconut Chicken

FacebookTwitterPinterest

6-8 boned skinned chicken thighs (about 1-1/4 to 1-1/2 lbs)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes
1 recipe Chili Glaze (recipe follows)
4-5 green onions, sliced

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

Lift chicken from bowl, reserving marinade. Pull thighs open and lay flat on grill over high heat; close grill lid. Cook for 10-12 minutes or until meat it no longer pink inside, basting with marinade until gone. Transfer meat to a warm platter and top with chili glaze and green onion. Serve with rice.

 

Chili Glaze

In a 2 or 3-quart pan, combine 3/4 cup rice wine vinegar, 1/2 cup sugar, 3 tablespoons gluten-free soy sauce, and 1 teaspoon hot chili flakes. Bring to boil over high heat until mixture is reduced to about 1/2 cup. 8-10 minutes. Serve hot. If making glaze up to 1 week ahead, cover and refrigerate. Reheat before use.