I haven't eaten red meat for about 20 years now...with the exception of bacon. I'm not super fussy about it, a bit of red meat in dishes is fine, but I could not imagine sitting down to a steak or hunk of lamb. As a result I am always on the look out for new chicken and seafood recipes.I'm also about to start a new job which I know will be be a huge time commitment. I'm determined not to resort to ready made, preservative filled meals for my family though. This week I got busy and made 5 meals to freeze one night.
When I found this recipe I figured I could make it for dinner and made another lot to go in the freezer to cook another night.
The original recipe was a bit different, it had a cup of water in it and the quantise were a bit different. My modifications worked well! It was quite salty (which I like). A reduced salt soy source might be a better idea.
The quantities below were plenty for two meals of 6 chicken thighs (12 thighs in total).
Not the best photo but the taste was great!
Hawaiian Grilled Chicken
Ingredients
- 12 boneless skinless chicken thighs
- 1 cup soy sauce
- 1 cup brown sugar
- 1 bunch of green spring onions, chopped (reserve some for garnish)
- 1/2 cup of a white onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon of sesame oil
- 1 (13.5 ounce) can of coconut milk
Instructions
- Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
- Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.
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