Description
This is a family favorite! Every time I serve this chicken, I get rave reviews! I serve this over coconut rice garnished with green onions. It makes a beautiful presentation. To make coconut rice, simply replace half of the water with coconut milk and cook rice as directed. This recipe makes a lot of marinade. If I am serving more people I will increase the amount of chicken and keep the recipe for the marinade the same. Goes really well with steamed broccoli or edamame.
Ingredients
- 3 pounds skinless, boneless chicken thighs, trimmed
- 2 cups water
- 2 cups low-sodium soy sauce
- 1 (13.5 ounce) can coconut milk
- 1 ½ cups brown sugar
- 1 bunch green onions, chopped
- ¼ cup white onion, chopped
- 1 teaspoon sesame oil
- ½ teaspoon minced garlic
Instructions
- Whisk water
- soy sauce
- coconut milk
- brown sugar
- green onions
- white onion
- sesame oil
- and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator
- 4 hours to overnight.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from marinade and discard the marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear
- 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 4 hrs 30 mins
Servings: 8