4bonelessskinless chicken breasts (the original recipe suggest thighs, but we didn’t have any).
1cupcanned coconut milk
1Tbsp.minced fresh ginger
1tsp.fresh ground pepperwe used white
1tsp.red pepper flakeswe’ll use more next time
1/2cupsugarwe actually used a bit less
1tsp.red pepper flakeswill need to add more next time!
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (the longer the better! We let it marinate for about two hours, but it only gets better the longer you let it marinate). Grill (since it’s winter here, we used the George Foreman).
While the chicken is grilling, bring the glaze ingredients to a boil over medium-high heat and cook until the mixture is reduced and thickened, about 8-10 minutes (actually took us about 20, but I kept it on medium heat so the mixture didn’t burn). Once the mixture 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. We used the remaining glaze to dip the chicken and added it over the rice.