Coconut Chicken - cooking recipe

Ingredients

6 -8 boneless skinless chicken thighs
1 cup coconut milk
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon red pepper flakes
Glaze
3/4 cup rice vinegar
1/2 cup sugar
3 tablespoons soy sauce
1 teaspoon red pepper flakes

Preparation

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (longer is better).
Remove chicken from marinade and grill on barbecue.
While the chicken is grilling, bring glaze 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.