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A yummy sticky coconut chicken that pairs wonderfully with rice.
6 thighs, bone and skin removed chicken thighs
1 cup lite coconut milk
1 tbsp fresh ginger, minced
1 tsp pepper
2 tsps red pepper flakes
3/4 cup rice vinegar
1/2 cup sugar
3 tbsps soy sauce
Marinade chicken in coconut milk, ginger, pepper, and 1 teaspoon of red pepper flakes at least one hour (longer is better).
Remove chicken from marinade and grill on BBQ.
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.
Glaze both sides of the chicken the last few minutes of grilling and serve over rice.
You can use the leftover coconut milk as part of the liquid required to make your rice for a nice mildly sweetened flavor.
Note: based on recipe from Recipezaar.
in 1 serving of Coconut Chicken.
, 35% carbs, 24% protein.
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