6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 pounds total)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh-ground pepper
1 teaspoon hot chili flakes
4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)
Chili Glaze: In a 2- to 3-quart pan, combine all ingredients. Bring to a boil over high heat and cook until mixture is reduced to 1/2 cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
Chicken: Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all).
Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
Chicken: Per serving: 147 cal., 48% (71 cal.) from fat; 17 g protein; 7.9 g fat (4.9 g sat.); 1.5 g carbo (0.3 g fiber); 77 mg sodium; 71 mg chol
Chili Glaze (1/2 cup) Per tablespoon: 53 cal., 0% (0 cal.) from fat; 0.4 g protein; 0 g fat; 0.4 g carbo (0.1 g fiber); 386 mg sodium; 0 mg chol
Source: Sunset June 2001 - home recipe by Christine Keff, chef-owner of Seattle's Flying Fish and Fandango restaurants