Hawaiian Grilled Chicken
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 water1 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.
**I saved the marinade after I put the chicken on the grill. I boiled it for about 10 minutes, stirring frequently, and used it as a gravy- DELISH!!!! Just let it begin to thicken.
I served this chicken with coconut rice.