Sweet & Spicy Coconut Grilled Chicken
Prep Time, 2 hours. Cook Time: 20 minutesIngredients
3-4 large chicken breasts (mine were massive, and I sliced them into 7 average portions. You can always use more smaller breasts)
FOR THE MARINADE
1 can coconut milk
1/2 tsp ground ginger
1/2 tsp red pepper flakes
FOR THE SAUCE
1 1/2 cups white vinegar (optional: sub in some broth -- see note above)
1 cup granulated sugar
6 tbsp soy sauce
1/4-1/2 tsp red pepper flakes
2 tbsp apricot jamMethod
In a large ziploc bag, combine chicken breasts, coconut milk, ginger and ˝ tsp red pepper flakes. Seal bag and use your hands to combine ingredients.
Marinade in the fridge at least 2 hours or up to 24 hours.
Over medium heat, grill chicken for about 10 minutes per side (**Note: cooking time will vary greatly depending on thickness of your chicken. Use your own discretion here.)
While chicken is cooking, combine vinegar, sugar, soy sauce, pepper flakes and jam in a medium pan on the stove. Cook over medium-high heat, stirring frequently. Cook about 20 minutes or until reduced and slightly thickened.
Watch closely and whisk constantly as the glaze starts to get close to being done -- it can burn quickly because of the high sugar content. Glaze will thicken considerably after it starts to cool down.
Spoon glaze over cooked chicken and serve with rice or noodles.