Hawaiian Grilled Chicken

• Gluten free

• Meat

  • 3 lbs Chicken thighs, boneless skinless

• Produce

  • 1/2 tsp Garlic
  • 1/2 bunch Green onions

• Canned Goods

  • 1 (13.5 ounce can Coconut milk

• Condiments

  • 1 cup Soy sauce, low sodium

• Baking & Spices

  • 1 cups Brown sugar

• Oils & Vinegars

  • 1 tsp Sesame oil

• Liquids

  • 1 cup Water

Found on the-girl-who-ate-everything.com

Ingredients

• 3 pounds of boneless skinless chicken thighs
• 1 cup low-sodium soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
• 1 cup water
• 1 - 1½ cups brown sugar
• ½ bunch of green onions, chopped (reserve the other half for garnish)
• ½ teaspoon minced garlic
• 1 teaspoon of sesame oil (not essential but add it if you have it)
• 1 (13.5 ounce) can of coconut milk

Directions

• 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 8 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.
• Serve over a platter of coconut rice and garnish with green onions and a drizzle of additional soy sauce.
• *Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A trick my SIL told me! So good with just the right amount of coconut flavor.