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“Family favorite. My mother has even requested it for Thanksgiving instead of the usual turkey.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse chicken and pat dry.
  2. In a large bowl, mix coconut milk, ginger, pepper and 1 tsp hot chili flakes. Add chicken. Cover and chill for 1-8 hours.
  3. Prepare Chili Glaze. In a medium saucepan combine rice wine vinegar, sugar, soy sauce and 1 teaspoon hot chili flakes. Bring to a boil over high heat then reduce heat to medium and simmer 8-10 minutes or until reduced to 1/2 cup. Use hot.
  4. Lift chicken from bowl, reserving marinade. Grill over high heat 10-12 minutes or until meat is no longer pink. Basting frequently with reserved marinade.
  5. Transfer thighs to a warm platter and pour the chili glaze evenly over meat. Garnish with slivered green onions and serve with steamed rice.

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