Hawaiian flavors infused into moist chicken thighs grilled and served over coconut ricce.
Note: I prefer Aloha Shoyu soy sauce. If you can only find Kikkoman, use the low sodium kind.
Trim chicken thighs of any visible fat.
For the marinade: Mix the soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinate chicken for at least 4 hours or overnight to make sure the flavor gets infused.
Discard marinade. Grill chicken at a low heat so that the marinade does not burn, 5-7 minutes per side or until done. If you do not have a grill, you can use a indoor grill pan.
Serve over a platter of coconut rice and garnish with green onions and a some additional soy sauce. Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk.
You must be logged in to post a review.
I just happened to have Aloha Shoyu sauce, and so this was on the menu! Really good flavor–especially with the coconut rice. I made it with boneless, skinless breasts (thought I had thighs! I was wrong!), and it was still good. Although, I think the thighs are definitely the right way to go next time.
Thank you for this! My husband loved it!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.