Tangy Thai Chicken

Ingredients

• 1 Cup Coconut Milk
• 1 Cup Fresh Lime Juice
• 1/2 Cup Rice Wine Vinegar
• 2 Tablespoons Fish Sauce
• 3 Green Onions, Finely Minced
• 2 Cloves Garlic, Finely Minced
• 2 Teaspoons Fresh Ginger, Finely Minced
• 1 Tablespoon Hot Sauce
• 1 Tablespoon Fresh Cilantro Leaves, Finely Minced
• 8 Chicken Breasts
• Salt And Freshly Ground Pepper
• Lime Slices, For Garnish
• Green Onions, For Garnish

Directions

Preheat oven to 375 degrees.

Combine coconut milk, lime juice, rice wine vinegar, fish sauce, green onions, garlic, ginger, hot sauce, and cilantro in a small mixing bowl and mix well to combine.

Season the chicken with salt and pepper.

Place chicken in a large zip-top plastic bag and pour 1/2 of the marinade over the chicken.

Seal the bag and let marinate for 30 minutes.

Add the remaining marinade to a medium saucepan over medium heat.

Bring to a boil and reduce to glaze consistency.

Place about 1/4 cup of glaze in a separate bowl and reserve.

Remove chicken from the marinade and brush with glaze.

Place chicken, skin side down, on a baking sheet lined with foil and bake for 10 minutes.

Turn chicken over and generously brush with glaze.

Bake for 10-15 more minutes or until the chicken is cooked.

Once the chicken has cooled enough to handle, place two breasts on each of the four plates and drizzle with reserved glaze.

Garnish with lime slices and green onions.