We live in an apartment and can smell everyone’s dinner. Sometimes this is a good thing and sometimes not so much. The person next to us always has good smelling food. Scotty says they are competing with me and I think they are winning! Tonight I think I gave them a run for their money with this dish. The marinade smelled fantastic and left a crispy layer on the chicken. However, I think I’ll be staying away from chicken thighs for a long time. Today was the first time I used thighs and there was so much fat on them I spent an hour cutting it off. I think I will stick to chicken breasts. Happy Eating!
Hawaiian Grilled Chicken
Recipe thanks to All Things Lovely
3 pounds of boneless skinless chicken thighs
2 cups soy sauce (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 4 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.