Recipe & Image taken from www.the-girl-who-ate-everything.com
3 pounds of boneless skinless chicken
thighs
2 cups soy sauce (See Note; the soy
sauce and water just needs to be a 1:1 ratio)
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped
(reserve some for garnish)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk
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.
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.
Serve over a platter of coconut rice
and garnish with green onions and a some additional soy sauce.
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.
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