Hawaiian Grilled Chicken

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.