Sticky Coconut Chicken

Oh gosh were these good. Not hot at all (which you can remedy of course), but nicely charred and crispy with great flavor.

As an appetizer they are simply terrific, but you could easily do these with thighs and make it a meal over rice with some other sides.

In any case, it will please almost all palates.

INGREDIENTS:

• 6-8 boneless, skinless chicken thighs, or 2 lbs of winglets
• 1 cup canned coconut milk
• 1 Tbsp. minced fresh ginger
• 1 tsp. fresh ground pepper
• 1 tsp. red pepper flakes
• 2 jalapenos or serranos, minced
• 1/2 c dessicated coconut
• Marinade chicken in coconut milk, coconut ginger, pepper and chiles at least one hour (I let mine marinade four about four to five hours). Grill on barbecue, or bake in oven.
• 1/2 cup rice vinegar
• 1/3 cup honey, (sugar free if possible)
• 3 Tbsp. soy sauce
• 1 tsp. red pepper flakes

INSTRUCTIONS:

1. Grill or bake in oven. If in the oven, lay out pieces on a rack over a cookie sheet and bake for 30 minutes at 400 degrees. Combine the sauce ingredients, and baste chicken 4 times, twice per side, and place under broiler for 5 minutes each time. 

SERVES: 4

SOURCE: Adapted from Mel's Kitchen Cafe