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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Family favorite. My mother has even requested it for Thanksgiving instead of the usual turkey. Ingredients:
6 -8 boned skinned chicken thighs |
3/4 cup canned coconut milk (stir before measuring) |
1 tablespoon minced fresh ginger |
1 teaspoon fresh ground pepper |
1 teaspoon hot chili flakes |
3/4 cup rice wine vinegar |
1/2 cup sugar |
3 tablespoons soy sauce |
1 teaspoon hot chili flakes |
4 -5 green onions (garnish) |
Directions:
1. Rinse chicken and pat dry.
2. In a large bowl, mix coconut milk, ginger, pepper and 1 tsp hot chili flakes. Add chicken. Cover and chill for 1-8 hours.
3. Prepare Chili Glaze. In a medium saucepan combine rice wine vinegar, sugar, soy sauce and 1 teaspoon hot chili flakes. Bring to a boil over high heat then reduce heat to medium and simmer 8-10 minutes or until reduced to 1/2 cup. Use hot.
4. Lift chicken from bowl, reserving marinade. Grill over high heat 10-12 minutes or until meat is no longer pink. Basting frequently with reserved marinade.
5. Transfer thighs to a warm platter and pour the chili glaze evenly over meat. Garnish with slivered green onions and serve with steamed rice.
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