Sweet, sour, sticky and a bit spicy -- this chicken has everything you want. So delicious off the grill with the glaze brushed over top!
Course Main Course
Prep Time 2hours
Cook Time 20minutes
Total Time 2hours20minutes
Author Ashley Fehr
3-4large chicken breastsmine were massive, and I sliced them into 7 average portions. You can always use more smaller breasts
For the marinade:
1/2tspred pepper flakes
For the sauce:
1 1/2cupswhite vinegaroptional: sub in some broth -- see note above
1/4-1/2tspred pepper flakes*
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.
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.)
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.
Spoon glaze over cooked chicken and serve with rice or noodles.
*The amount you use will depend on your tastes. If don't like too much spice, go with the lesser amount.