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Sticky Coconut Chicken

6-8 boneless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced 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.  Grill on barbecue.

Chili 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.

Next time:

For Chad, double the sauce. 

THM - Instead of sugar use 1/2 c xylitol, 1/2 cup erythritol, 2 donks stevia.  Whisk in 1/2 tsp xanthum gum toward the end to thicken it up.  Serve over cauliflower rice.