I am a sucker for marinated & grilled chicken.
Just something about putting some chicken in with ingredients you know is gonna make a kick-butt marinade makes me feel like I’m the best cook ever. I know, that sounds totally stupid. I am a little weird. But whatevs. This chicken marinade is the bomb.
I marinated mine overnight and after my hubs grilled it up, just the smell of it was amazing. It’s a combo of sweet, salty, garlicky yumminess. My kids really liked it. I have to admit, I was a little afraid of the chicken thighs. It’s the first time I’ve ever cooked with them before but the recipe blog that I stole this gem of a recipe from said that the chicken thighs make this marinade. I served mine over delicious brown coconut rice, which sounds all fancy but really isn’t. 🙂
Hawaiian Marinated Grilled Chicken (recipe from The Girl Who Ate Everything):
- 3 pounds chicken thighs (I just bought one of those frozen bags)
- 1 cup low-sodium soy sauce
- 1 cup water
- 1 1/2 cups brown sugar
- 1 bunch of green onions, chopped (reserve some for serving)
- 1/4 cup white onion, chopped
- 1/2 teaspoon minced garlic
- 1 teaspoon sesame oil (I didn’t have sesame oil so I just used canola)
- 1 (13.5 oz) can coconut milk
Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in large Ziploc bag. Add chicken and marinate for at least 4 hours but preferably overnight. Grill chicken at a low heat so the marinade doesn’t burn, for 5 -7 minutes per side or until chicken is cooked through. If you don’t have a grill, you can use an indoor grill pan.
For the Coconut Rice, all you need to do is replace half the water in your rice recipe with coconut milk. I used brown rice in my rice cooker but you make it using your favorite rice and over the stove if you want. So easy and really moist and yummy! ENJOY!!