Hawaiian Grilled Chicken

• 3 pounds Boneless, Skinless Chicken Thighs
• 2 cups Soy Sauce
• 2 cups Water
• 1- 1/2 cup Brown Sugar
• 1 bunch Green Onions, Chopped
• 1/4 cups White Onion, Chopped
• 1/2 teaspoons Minced Garlic
• 1 teaspoon Sesame Oil
• 13- 1/2 ounces, fluid Can Coconut Milk

1. Note: I prefer Aloha Shoyu soy sauce.
2. If you can only find Kikkoman, use the low sodium kind.
3. Trim chicken thighs of any visible fat.
4. For the marinade: Mix the soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl.
5. Marinate chicken for at least 4 hours or overnight to make sure the flavor gets infused.
6. Discard marinade.
7. Grill chicken at a low heat so that the marinade does not burn, 5-7 minutes per side or until done.
8. If you do not have a grill, you can use a indoor grill pan.
9. Serve over a platter of coconut rice and garnish with green onions and a some additional soy sauce.
10. Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk.

chicken, soy sauce, water, brown sugar, green onions, white onion, garlic, sesame oil, coconut milk

Taken from tastykitchen.com/recipes/main-courses/hawaiian-grilled-chicken/ (may not work)