thai Chicken

[lcsamano]

• 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 Sriracha hot sauce (or your favorite 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

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 chicken with salt and pepper. Place chicken in a large zip top plastic bag and pour 1/2 of marinade over chicken. Seal bag and let marinate for 30 minutes. Add 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 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 chicken is cooked through. Once chicken has cooled enough to handle, place two breasts on each of 4 plates and drizzle with reserved glaze. Garnish with lime slices and green onions.