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 tbsp adobo sauce

1 ½ cup canned coconut milk

2 tbsp brown sugar

1 tbsp fresh ginger, peeled, minced

Chili Glaze:

¾ cup rice vinegar

3 tbsp soy sauce

½ cup sugar

1 tbsp adobo sauce

2 tbsp chopped fresh cilantro leaves

Preparation:

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. Preheat grill to medium-high. Grill chicken for 4 to 6 minutes on each side, or until cooked through. 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 ¾ cup remains, about 15 to 20 minutes. (Note: You can make this sauce 3 to 4 days in advance and reheat before serving.) Place chicken on plate and pour chili glaze over the top. Sprinkle with cilantro leaves and serve. Serves: 6.