Sticky Coconut Chicken

Post date: Mar 24, 2016 3:17:20 PM

Ingredients

6-8 boneless chicken thighs

¾ cup canned coconut milk

1 Tbs. fresh ginger, minced

Fresh ground black pepper

1 tsp. red pepper flakes

4-5 green onions, ends trimmed, cut lengthwise into thin slivers

Gourmet House® Rice-White Rice

For the Glaze:

¾ cup rice vinegar

½ cup sugar

3 Tbs. gluten free soy sauce

1 tsp. red pepper flakes

Directions

In a large bowl, mix the coconut milk, ginger, pepper and red pepper flakes. Add the chicken, and mix. Cover and chill at least 1 hour or up to 1 day. Prepare grill for cooking over high heat; oil the grill grates. Place the chicken on the grill. Transfer the marinade to a small saucepan bring to a boil, and cook for 2 minutes. Pull the thighs open and lay them flat, skin side down, on the grill. Close the lid and cook, turning once and basting frequently with the marinade until the meat is no longer pink, about 6 minutes per side. While the chicken is cooking, prepare the rice according to package directions. Meanwhile, prepare the glaze. In a 2-3 qt. saucepan, combine the rice vinegar, sugar, soy sauce, and red pepper flakes. Bring to a boil over high heat and cook until the mixture is reduced to ½ cup, about 8-10 minutes. Serve the chicken over cooked rice with the glaze poured over chicken. Garnish with green onions and serve immediately. (Serves: 6-8)