6 chicken thighs

3/4 cup light coconut milk

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon vinegar

3 tablespoons Sambal Oelek ground fresh chili paste

1 tablespoon Hoisin sauce

1 tablespoon fish sauce

Combine all of the marinade ingredients.

Place the marinade in a Ziploc bag along with the chicken thighs and refrigerate for at least 4-6 hours. Throw away the used marinade.

Grill over medium heat until cooked throughout (about 8 minutes on each side).