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Hawaiian Grilled Chicken


3 pounds boneless skinless chicken thighs

2 cups soy sauce

2 cups water

1 1/2 cups brown sugar

1 bunch green onions, chopped

1/4 cup white onion, chopped

1 13.5-ounce can coconut milk

1/2 teaspoon minced garlic

1 teaspoon of sesame oil

Coconut rice (see below)


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. Marinate 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 to 7 minutes per side or until done. If you do not have a grill, you can use an indoor grill pan.

3. Serve over a platter of coconut rice and garnish with green onions and some additional soy sauce.

*Coconut rice can be made by just replacing half the water in your rice recipe with coconut milk.


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