SWEET & SPICY COCONUT GRILLED CHICKEN RECIPE FOR TODAY

SWEET & SPICY COCONUT GRILLED CHICKEN 

2 HOURSPrep Time

20 MINSCook Time

INGREDIENTS

• 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 jam

INSTRUCTIONS

1. In a large ziploc bag, combine chicken breasts, coconut milk, ginger and ½ 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.
2. 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.)
3. 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.
4. Spoon glaze over cooked chicken and serve with rice or noodles.