1. |
Marinade chicken in coconut milk, ginger, pepper, and 1 teaspoon of red pepper flakes at least one hour (longer is better). |
2. |
Remove chicken from marinade and grill on BBQ. |
3. |
While chicken is grilling, bring vinegar, sugar, soy sauce and 1 teaspoon of red pepper flakes to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. |
4. |
Glaze both sides of the chicken the last few minutes of grilling and serve over rice. |
5. |
You can use the leftover coconut milk as part of the liquid required to make your rice for a nice mildly sweetened flavor. |
6. |
Note: based on recipe from Recipezaar. |