Hawaiian Grilled Chicken

It is our last day of grill week and we are finishing it off with another yummy recipe involving chicken thighs.  By all means, if you aren’t a thigh fan you can use breasts.  I do really love the flavor and tenderness of thighs.  I also served these with a yummy rice side dish.  Don’t worry I will be sharing that one with you one Monday but you can get a sneak peak in the photo below.

Hawaiian Grilled Chicken

  • 1 cup of soy sauce
  • 1 cup water
  • 3/4 cup brown sugar
  • 5 diced green onion (reserve some for garnish)
  • 1/4 cup chopped onion
  • 1/4 tsp minced garlic
  • 1/2 tsp sesame oil (If you don’t have this you can use veg. or canola, but sesame adds nice flavor)
  • 1 cup coconut milk
  • 5-8 boneless skinless chicken thighs
  1. Combine every thing except the chicken into a gallon sized resealable freezer bag.  Mix well.
  2. Add the chicken to the bag and seal.  Place in the fridge to marinate for at least 4 hours but overnight is even better.  Rotate the bag half way through the process to get both sides of the meat soaking good.
  3. Remove chicken from marinade and grill over medium to low heat.  There is a lot of sugar in this marinade so you don’t want it to burn.  Grill for around 5-7 minutes per side.  (if you use breasts it will take longer)

Adapted from The Girl Who Ate Everything.

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