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Sticky Coconut Chicken




Source of Recipe


Internet


List of Ingredients




6-8 boned, skinned chicken thighs (approx 1-1 1/2 lbs)
MARINATE CHICKEN IN:
3/4 cups canned coconut milk
1 Tbsp minced fresh ginger
1 tsp fresh ground pepper
1 tsp chili flakes
1 Tbsp sesame seeds, toasted
4-5 green onions, sliced

Rinse chicken and pat dry. In a bowl, or large ziploc bag, mix coconut milk and spices with chicken. Marinate 1 hour up to 1 day. Lift chicken from marinade, reserve liquid. Grill thighs over greased grill over high heat, both sides, until cooked through. Serve drizzled with glaze, green onions and sesame seeds.

Chili Glaze:
3/4 cups rice vinegar
1/2 cups sugar
3 Tbsp soy sauce
1 tsp chili pepper flakes

bring to a boil over high heat and cook until mixture is reduced to a 1/2 cup, about 5-8 minutes. Stir constantly or it will burn.


Recipe