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
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.