chicken · Dinners · Healthy and Delicious

Hawaiian Chicken with Coconut Rice

Once again, I present to you a delicious and healthy dinner with a crappy phone picture that really doesn’t do it justice.  In the winter, the lack of natural daylight makes me very lazy when it comes to posing dinner foods, since it’s already dark out and I know that the picture will turn out badly anyway.  That’s when I set it on my counter, pull out my phone, and snap.

I will tell you though, that this dinner was a freakin’ masterpiece.  It was so, so good.  This was some of the most flavorful, moist chicken breast I have ever made.  Both of my babies gobbled it up as well.  If my husband had been home, I would have had him fire up the BBQ and cook it on there, but since he wasn’t home, I cooked it in the broiler.  It was delicious, but just imagine how much prettier it would be with the char marks from the grill.  Again, oh well.

I served this with some coconut rice, which is just white rice cooked with half water, half coconut milk.  It was the perfect compliment to the chicken and sauce.

For some extra sauce to drizzle over the rice, after removing the chicken from the marinade to cook it, I put the marinade on the stove top and brought it to a boil, and then simmered it for a few minutes, and then spooned it over the chicken and rice.

This recipe called for boneless skinless chicken thighs- pretty much my very favorite kind of meat for marinating and grilling, but alas, my grocery store didn’t have any boneless skinless ones, so I opted for chicken breasts, pounded out thin and then marinated overnight.  They soaked up the marinade wonderfully. I can’t wait to try it again with the thighs.

Additionally, I halved the amount of marinade because it seemed like A LOT.  When I halved the recipe, there was more than enough for my 4 large chicken breasts, and an entire pot of sauce at the end, so I would recommend doing that.  And then you only have to get one can of coconut milk. 🙂

Enjoy!

Recipe from The Girl who Ate Everything

Ingredients
3 pounds of boneless skinless chicken thighs
2 cups soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk

Instructions
1. Trim chicken thighs of any visible fat. (If you are using boneless skinless chicken breasts, pound them out thin and cut them into smaller pieces- about 4 pieces per breast)

2. 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.

3. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.
If you do not have a grill you can use a indoor grill pan.

(I took the remaining marinade and brought it to a boil over the stove, and then simmered it for additional sauce for the rice.)

4. Serve over a platter of coconut rice and garnish with green onions and a some additional sauce.
sauce.

5. Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk.

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