I feel like Utah summers are way too short. Yes, the stupid snow can be beautiful, but 9 months out of the year!! COME ON! I really am so ready for consistently good weather, but I know it can snow until June so I’m always anticipating more yucky weather popping up during the summer. I made polynesian or grilled Hawaiian chicken thighs last week just to encourage summer to stick around. TAKE THAT UTAH!
Grilled Hawaiian Chicken
K, this chicken is awesome. Love the flavor, love the simplicity, love those grill marks. You could do this in the oven, but why not pull out the grill? We chose to serve ours with a little of the reserved marinade (this never touched the chicken) and we ate it over coconut rice. HOWEVER, anyone and I do mean anyone, can make this chicken. To quote my 5 yr old, “easy peasy lemon squeezy”. So stinkin’ cute.
I would definitely use the chicken thighs over breasts, they are far more flavorful, and definitely take the time to let it marinate. You. Are. Welcome.
- 3 pounds of boneless skinless chicken thighs
- 2 cups low sodium soy sauce
- 2 cups water
- 1½ cups brown sugar
- 1 bunch of green onions, chopped (save some for the top)
- ¼ cup white onion, chopped
- ½ teaspoon minced garlic
- 1 teaspoon of sesame oil
- 1 (13.5oz) can of coconut milk
- Remove any visible fat from the chicken thighs.
- Whisk the soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Pour ½ cup into a jar and reserve in the fridge for serving. Add the chicken thighs to the bowl and marinate the chicken overnight.
- Heat the grill to high. Add the chicken and turn down to low. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.
- Serve over rice with many friends!
Have you ever wondered how to make perfect rice? Well our coconut rice recipe not only teaches you how but it’s also the best dang rice ever!
The YUMMIEST grilled chicken with a sweet and sticky sauce!