Sticky Coconut chicken (Shrimp and Salmon)

Sticky Coconut Chicken from Leigh Anne

6-8 boneless, skinless chicken thighs

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.

Glaze:

3/4 cup rice vinegar

1/2 cup sugar

3 Tbsp. soy sauce

1 tsp. red pepper flakes

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.

I made this using salmon and shrimp. I did not marinate the salmon, just used the glaze on it. This was very good! A even ate it cold! I served this with brown rice and garlic green beans