Hawaiian Grilled Chicken

Hawaiian Grilled Chicken

Yield: about 12 servings depending on the size of the thighs

Ingredients

• 3 pounds of boneless skinless chicken thighs  (thighs are more tasty…but I use chicken breasts)
• 1 cup low-sodium soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
• 1 cup water
• 1 - 1 1/2 cups brown sugar
• 1/2 bunch of green onions, chopped (reserve the other half for garnish)
• 1/2 teaspoon minced garlic
• 1 teaspoon of sesame oil (not essential but add it if you have it)
• 1 (13.5 ounce) can of coconut milk

 

Instructions

1. Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
3. Serve over a platter of coconut rice and garnish with green onions and a drizzle of additional soy sauce.
4. *Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A trick my SIL told me! So good with just the right amount of coconut flavor.