Hawaiian Grilled Chicken

Hawaiian Grilled Chicken is a mouthwatering dish that combines the savory flavors of soy sauce and garlic with the sweet richness of brown sugar and coconut milk. Marinated to perfection, the chicken thighs are grilled to a juicy, tender finish, capturing the essence of Hawaiian cuisine. Serve this dish over a bed of fragrant coconut rice for a truly tropical experience. Perfect for summer barbecues or family dinners, this recipe will transport your taste buds to the islands.

Ingredients

• Chicken:
• 3 pounds boneless skinless chicken thighs
• Marinade:
• 1 cup low-sodium soy sauce (see note)
• 1 cup water
• 1 – 1 1/2 cups brown sugar
• 1/2 bunch green onions, chopped (reserve the other half for garnish)
• 1/2 teaspoon minced garlic
• 1 teaspoon sesame oil (optional, but recommended)
• 1 (13.5 ounce) can coconut milk

Instructions

1. Prepare the Chicken:

• Trim any visible fat from the chicken thighs.

1. Make the Marinade:

• In a large bowl, mix together the soy sauce, water, brown sugar, green onions, minced garlic, sesame oil, and coconut milk. Ensure the sugar is well dissolved and the ingredients are well combined.

1. Marinate the Chicken:

• Place the chicken thighs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 8 hours, or overnight for best results. This allows the flavors to fully infuse into the chicken.

1. Grill the Chicken:

• Preheat your grill to a low heat setting to prevent the marinade from burning.
• Grill the chicken thighs for 5-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is fully cooked. If using an indoor grill pan, cook over medium heat.

1. Prepare the Coconut Rice:

• While the chicken is grilling, prepare coconut rice by replacing half of the water in your usual rice recipe with coconut milk. This adds a subtle, fragrant coconut flavor to complement the chicken.

1. Serve:

• Serve the grilled chicken over a platter of coconut rice. Garnish with the reserved green onions and a drizzle of additional soy sauce if desired.

Tips

• Soy Sauce: The ratio of soy sauce to water should be 1:1. Adjust the quantity based on the amount of chicken and personal preference for saltiness.
• Marinating Time: For maximum flavor, marinate the chicken overnight. This allows the flavors to deeply penetrate the meat.
• Grilling Temperature: Grill the chicken on low heat to prevent the sugars in the marinade from burning. Monitor closely to avoid overcooking.
• Coconut Rice: Use half water and half coconut milk when cooking your rice for a subtle, delicious coconut flavor that pairs perfectly with the chicken.
• Garnish: Adding fresh green onions just before serving adds a fresh, vibrant touch to the dish.
• Alternative Cooking Method: If you don’t have a grill, you can use an indoor grill pan or even bake the chicken in the oven at 375°F for about 25-30 minutes, or until fully cooked.

This Hawaiian Grilled Chicken is not only flavorful and aromatic but also brings a touch of the tropics to your table. Enjoy the fusion of sweet, savory, and umami flavors with every bite!