Sweet-and-Spicy Coconut Chicken

• 6 to 8 boneless, skinless chicken-breast halves or thighs
• 2 canned chipotle peppers
• 2 tbsp. adobo sauce
• 1 1/2 c. canned coconut milk
• 2 tbsp. brown sugar
• 1 tbsp. fresh ginger
• 3/4 c. rice vinegar
• 3 tbsp. soy sauce
• 1/2 c. sugar
• 1 tbsp. adobo sauce
• 2 tbsp. chopped fresh cilantro leaves

1. Place chicken in a large bowl or zip-top plastic bag.
2. In a blender or food processor, puree peppers, adobo sauce, coconut milk, brown sugar and ginger until smooth.
3. Pour marinade over chicken, cover with plastic wrap or seal bag, and refrigerate for 1 to 2 hours.
4. Discard excess marinade.
5. Preheat grill to medium-high.
6. Grill chicken for 4 to 6 minutes on each side, or until cooked through.
7. For the glaze: Combine rice vinegar, soy sauce, sugar and adobo sauce in a medium saucepan.
8. Bring to a boil; reduce heat and simmer until thickened and about 3/4 cup remains, about 15 to 20 minutes.
9. (Note: You can make this sauce 3 to 4 days in advance and reheat before serving.)
10. Place chicken on plate and pour chili glaze over the top.
11. Sprinkle with cilantro leaves and serve.

peppers, adobo sauce, coconut milk, brown sugar, fresh ginger, rice vinegar, soy sauce, sugar, adobo sauce, cilantro

Taken from www.delish.com/recipefinder/sweet-spicy-chicken (may not work)