Sticky Coconut Chicken

This is the one my sister loved:

Sticky Coconut Chicken
(by: My kitchen café)

6-8 boneless, skinless chicken thighs (I used chicken tenders and they worked well)
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue. (Tenders only a few minutes on each side- they cook fast!)

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
(this sauce is VERY strong and you might think it stinks - but do not worry it is a glaze and yummy on the chicken)

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it 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.

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum! The RICE WAS AWESOME with the coconut milk in it!!