Sticky Coconut Chicken

Ingredients:
6-8 boneless chicken thighs
3/4 cup canned coconut milk
1 Tbsp. minced ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Directions:
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
Bring above ingredients to a boil over high heat and cook until mixture is reduced and thickened. 8-10 minutes depending on the size of your pan. Glaze both sides of chicken and serve.