Sweet-and-Spicy Coconut Chicken

• 6 to 8  (or a combination) boneless, skinless chicken-breast halves or thighs
• 2  (in adobo sauce) canned chipotle peppers, seeded
• 2 tablespoon(s) adobo sauce
• 1.5 cup(s) canned coconut milk
• 2 tablespoon(s) brown sugar
• 1 tablespoon(s) fresh ginger, peeled, minced

Chili Glaze:

• .75 cup(s) rice vinegar
• 3 tablespoon(s) soy sauce
• .5 cup(s) sugar
• 1 tablespoon(s) adobo sauce
• 2 tablespoon(s) chopped fresh cilantro leaves

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Directions

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

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