Sticky Coconut Chicken

6-8 chicken thighs (about 1 1/2 lbs)
2/3 cup canned coconut milk
1 Tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes

3/4 cup rice vinegar
1/2 cup sugar
3 Tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped

Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.

Life chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). Base frequently with remaining marinade and use it all.

Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish with green onions.

Chili glaze:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2 cup, 8-10 minutes. Use hot.