Thursday, October 9, 2008
Sticky Coconut Chicken and Chili Glaze
This chicken was really good hot off the grill but it was almost better the second day when I ate it cold, sliced up in a wrap.
4 boneless skinless chicken breasts
3/4 cup canned coconut milk (stir before measuring)
1 T minced fresh ginger
1 t fresh ground black pepper
1 t hot chili flakes
4-5 green onions, thinly sliced
3/4 cup rice vinegar
1/2 cup sugar
3 T soy sauce
1 t crushed red pepper flakes
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. Cook on a grill,turning as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade.
Transfer to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
Combine all ingredients in a sauce pan. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes.