- 3-4 large chicken breasts mine were massive, and I sliced them into 7 average portions. You can always use more smaller breasts
- For the marinade:
- 1 can coconut milk
- 1/2 tsp ground ginger
- 1/2 tsp red pepper flakes
- For the sauce:
- 1 1/2 cups white vinegar optional: sub in some broth
- 1 cup granulated sugar
- 6 tbsp soy sauce
- 1/4-1/2 tsp red pepper flakes
- 2 tbsp apricot jam
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.