Hawaiian Grilled Chicken

While on our trip to PEI my Best'ie (as Oprah would say) cooked this chicken recipe for us and it was so good when we come home I had to make it again. It is originally found on "The Girl that Ate Everything's" blog, that I love by the way. If you enjoy cooking check out her blog!

My recommendation is that you should absolutely use the chicken thighs for this, do not substitute for breast meat. Fear not the thigh, I promise you will love! This turns out so moist and delicious and the flavor is amazing, it's a definite keeper!  I half'ed the recipe and it worked great for about twelve thighs.

Here it is:

Ingredients

• 3 pounds of boneless skinless chicken thighs
• 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 cup 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.

(Source)

Hope you enjoy!

xoAngela
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