Sticky Coconut Chicken

6-8 skinless Chicken breasts
1 c. canned coconut milk
1 T. minced fresh ginger
1 t. ground pepper
1 t. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour. (I like to add a little sprite it makes the meat more tender) Grill on barbecue.

Glaze:
3/4 c. rice vinegar
1/2 c. sugar
3 T. soy sauce
1 t. 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. (it takes a while. I usually start this before I put the chicken on the grill) Once it gets thick take it off the heat and glaze both sides of chicken during the last few minutes of grilling.Sidenote:I like to use the left over coconut milk as liquid in my rice. Yummy....Also I like to double the glaze because I like to pour it over my rice.

Posted by-Angie