Grilled Hawaiian Chicken

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 530 Calories

Ingredients

• 2 cups water
• 1 bunch green onions, chopped
• ½ teaspoon minced garlic
• 1 teaspoon sesame oil
• 1 ½ cups brown sugar
• 1 (13.5 ounce) can coconut milk
• ¼ cup white onion, chopped
• 3 pounds skinless, boneless chicken thighs, trimmed
• 2 cups low-sodium soy sauce

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

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.

Step 3

Remove chicken from marinade and discard the marinade.

Step 4

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).