Sticky Coconut Chicken

1. 1

   Combine the rice vinegar, sugar, soy sauce and 1 t of chilli flakes.

2. 2

   Bring to a boil, and boil until reduced to 1/2 cup (about 10 minutes).

3. 3

   Use warm.

4. 4

   Can be made up to 1 week ahead.

5. 5

   Rinse and pat the chicken dry.

6. 6

   Combine coconut milk, ginger, pepper and the rest of the chili flakes.

7. 7

   Add chicken and marinate at least 1 hour, up to 24 hours.

8. 8

   Grill chicken, making sure to pull thighs open and lay flat on an oiled grill on high heat.

9. 9

   Cook, turning as needed to brown on both sides, basting often with remaining marinade, until done - 10 - 12 minutes.

10. 10

    Serve with chili glaze and sticky rice.

* Per serving · 4 servings · Values may vary.