The Pioneer Woman Tasty Kitchen
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Grilled Hawaiian Chicken with Coconut-Cilantro Rice

4.40 Mitt(s) 5 Rating(s)5 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 5

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Level: Easy

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Description

When it’s this hot outside, let’s put on a lei and call it a day. Whoa that rhymed.

Ingredients

  • FOR THE CHICKEN:
  • 6 whole Chicken Thighs
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ½ cans (13 Oz. Size) Coconut Milk, Reserve The Rest Of The Can For Later
  • 3 Tablespoons Brown Sugar
  • 3 whole Scallions, Diced
  • ½ whole Onion, Chopped
  • 3 cloves Garlic, Minced
  • ½ teaspoons Sesame Oil
  • FOR THE RICE:
  • ½ cans Coconut Milk (the Other Half!)
  • 1 cup Water
  • 1 cup Jasmine Rice
  • ½ bunches Cilantro, Chopped

Preparation

Combine everything except the chicken in a large sealable plastic bag, then dump the chicken in. Seal it up, swish it around. Stick her in the fridge for about 4 hours. Flip the chicken half-way through.

When you’re ready to grill, preheat the grill to medium. Add the chicken and grill until cooked through, maybe 6 minutes per side. Then remove it from the heat, tent and let rest a couple of minutes.

Pour the coconut milk and another cup of water in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving.

Hawaiian chicken, meet rice. Rice, meet Hawaiian chicken. Now run along and fall in love, kids.

One Comment

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jojov on 8.9.2011

making this tonight. :)

5 Reviews

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Victoria on 6.21.2012

I made this for dinner tonight when it was 97 degrees outside and it was perfect.

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amanda79 on 10.18.2011

This was good. I only marinated the chicken (I used breast) for about 1 hour instead of the suggested 4, and boy am I glad I did. With only 1 hr of marinating the seasoning was perfect, I’m pretty sure if it had marinated for any longer it would of been way too salty. The rice was pretty tasty too.

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Cook and Be Happy on 8.23.2011

I only cooked the rice this time around to pair up with some Asian Spare Ribs and it was good. The only thing I would add is a note saying that the coconut milk boils quickly and when you add the rice it will rise up quickly to the point of overflow, unless that’s not normal. It was my first time cooking with coconut milk, so I’m not sure.

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Altaf on 8.6.2011

i only cooked the chicken without the rice. it’s realy tasty thanks :))

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mindeola on 7.31.2011

Simple and tasty.Love the slight flavor the coconut milk gives to the rice.Perfect summer meal.

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