Wednesday, August 14, 2013

Hawaiian Grilled Chicken

I simply cannot express how good this chicken is.  It is hands down the best chicken we have ever grilled.  We even served it to guests this summer who agreed that it was amazing.  I do think that it is important to use thighs for this recipe, but I imagine it will be fine with bone-in thighs as well as the boneless.  Be sure to make more than you think you need, though; My kids and husband devoured this, leaving me with no leftovers.  When we were feeding two guests in addition to my family of four, I nearly doubled the amount of chicken and again it all disappeared.

  • 3 pounds of boneless skinless chicken thighs
  • 1 cup soy sauce (consider low sodium)
  • 1 cup 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
  1. Trim fat from chicken thighs. Mix all remaining ingredients in a large bowl. Add chicken, gently toss to coat, and marinate 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. 
  3. Serve over rice with green onions and a some additional soy sauce.

Difficulty: easy
Time: 10 minutes prep, 8 hours or overnight for marinating, 15 minutes grilling

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