Sticky Coconut Chicken- grill on bbq!

Sticky Coconut Chicken

from melskitchencafe.com

6-8 boneless, skinless chicken thighs (I used breasts)

1 cup canned coconut milk

1 Tbsp. minced fresh ginger

1 tsp. fresh ground pepper

1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:

3/4 cup rice vinegar

1/2 cup sugar

3 Tbsp. soy sauce

1 tsp. 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, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Sidenote: You can use the extra coconut milk left in the can as part of the liquid in my rice.  It ends up mildly sweet and tasty.  

This was really delicious.  It is grill season after all!  

Fantastic grilled chicken! Try today!!

Grilled Chicken Cola Marinade

(from realmomkitchen.com)

• 2  c. (16 oz) Coke or Pepsi
• 1/3 c. soy sauce
• 1 T minced garlic (I just threw in some garlic powder)
• 1/2 c. brown sugar
• 1 T balsamic vinegar
• 1 T lime juice
• 6 chicken breasts (we like ours cut in smaller pieces- faster to cook evenly all the way through)

1. Combine all ingredients but the chicken in a medium sized bowl. Stir to incorporate well.

2. Add chicken to marinade and refrigerate for 4-24 hrs.  (I did about 6 and it was awesome!)

3. Discard marinade and grill until cooked through. (We cook ours over low heat about 20 minutes).

This chicken was so good!  My dad always makes the manti bbq chicken with soy sauce and sprite, and we love that recipe too, but this one is great in its own form.  Try it!