Hawaiian Grilled Chicken

Source: Chef in training via Greatsist

3 pounds chicken breasts, The original recipe uses thighs, but I just had chicken breasts on hand and it worked perfectly
2 cups soy sauce, If using Kikoman's, make sure its low sodium
2 cups water
1½ cups brown sugar
1 bunch green onions, reserve some for garnish later
¼ cup sweet onion, finely chopped
½ tsp. garlic, minced
1 tsp. sesame oil
1 (13.5 oz) can coconut milk

  1. Trim chicken of any fat. For chicken breasts, since they are thicker, I poke them with a fork all over so the marinade can soak in.
  2. In a large bowl, mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk.
  3. Pour marinade over chicken and marinate for at least four hours, overnight is preferred. (for chicken breasts, I would definitely say over night is best to ensure the flavor is greatly absorbed)
  4. Grill chicken until chicken is cooked through, switching sides half way through.
  5. It is delicious over coconut rice, garnished with green onions and any additional soy sauce if needed!
  6. To make coconut rice: Replace half of the water in your rice recipe with coconut milk.

Vic Lic

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