Sticky Coconut Chicken

Ingredients: (Marinade)
1 can coconut milk
1 T minced ginger, fresh
1 t black pepper
1 t hot chili flakes
6 boneless, skinless chicken thighs or 15 boneless skinless chicken tenders

Ingredients: (Glaze)
1/2 cup seasoned rice vinegar
1/4 cup balsamic vinegar
1/2 cup sugar

3 T. soy sauce

1 t chili flakes

Instructions:

In a freezer, gallon size ziplock bag, put in the coconut milk, ginger, pepper and chili flakes. Put in chicken and seal bag airtight. Mush around the bag so that all the chicken is coated nicely.

Put in the refrigerator for 2 –3 hours if using tenders or 6-24 hours for thighs.

Grill or broil the chicken until it is thoroughly cooked.

In the meantime, make the glaze:
Put into a pot, the vinegars, sugar, soy sauce and chili flakes. If you like it hotter, add an extra teaspoon of chili flakes. Bring to a boil over high heat.

Let it boil for 8 minutes. Don’t turn the heat down. The best way to test for doneness, is to put some glaze on a spoon and let it cool for a minute. If it runs like cough syrup, the glaze is done.

It will thicken as it cools. If you cook the glaze to long, you will have vinegar taffy. Vinegar taffy is NOT frickin delish!!!

Pour glaze over cooked chicken. Serve over rice if desired.