Sticky Coconut Chicken

6-8 chicken thighs (not breasts), boneless, skinless, about 1 1/2lbs.
3/4 c. canned coconut milk (stir before measuring)
1 TB. fresh ginger, minced
1/2 to 1 tsp. hot chili flakes
1 tsp. pepper
Chili Glaze (recipe follows)

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

Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill over hot coals or high on a gas grill. Close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the thickest part (cut to test) 10-12 minutes, basting frequently with remaining marinade (use it all). I don't cook it on high the whole time.

Transfer thighs to a warm platter and pour the chili glaze evenly over the meat.

Chili Glaze:
In a 2-3 qt. pan combine 3/4 c. rice wine vinegar, 1/2 c sugar, 3 TB. soy sauce, and 1 tsp. hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2c, 8-10 minutes. Use hot. If making glaze ahead of time cover and chill: reheat before serving.
Makes 1/2 c. Serves 6-8.

Submitted by: Lisa