Hawaiian Grilled Chicken
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
12 servings
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Course
Main Course
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Cuisine
American
Hawaiian Grilled Chicken
Description
Hawaiian Grilled Chicken features tender chicken thighs soaked in a marinade blending soy sauce, water, brown sugar, aromatic green onions, garlic, optional sesame oil, and canned coconut milk. The coconut milk adds subtle creaminess and tropical aroma to the savory-sweet marinade, while the brown sugar softens the flavor balance. Marinating for at least 8 hours allows deep flavor penetration.
Grilling at low heat for several minutes per side cooks the chicken through without burning the sugary coating, resulting in a flavorful crust with juicy interior. If a grill isn’t available, an indoor grill pan can be used instead.
Serving the chicken over coconut rice, made by replacing half the water with coconut milk when cooking rice, complements the flavors and adds richness. Fresh green onion garnish and a drizzle of extra soy sauce bring brightness and depth to the finished plate.
For convenience, marinating thawed frozen chicken thighs directly in their packaging reduces prep mess. Choosing a lower-sodium soy sauce or a less salty brand than Kikomen helps keep the dish balanced instead of overly salty.
Ingredients
- 3 pounds chicken thigh boneless skinless
- 1 cup soy sauce See Note; the soy sauce and water just needs to be a 1:1 ratio, low-sodium
- 1 cup water
- 1 - 1 1/2 /2 cups brown sugar
- 1/2 /2 green onion chopped (reserve the other half for garnish, bunch
- 1/2 /2 teaspoon garlic minced
- 1 teaspoon sesame oil not essential but add it if you have it
- 1 (13.5 ounce) coconut milk canned
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. 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 drizzle of additional soy sauce.
- *Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A trick my SIL told me! So good with just the right amount of coconut flavor.
Notes
- Use a lower sodium soy sauce such as Aloha Shoyu or a low sodium Kikomen to avoid excessive saltiness.
- Marinate chicken for at least 8 hours or overnight for best flavor infusion.
- If using frozen chicken thighs, thaw and discard any liquid before marinating directly in the package for easy handling.
- Coconut rice pairs well by replacing half the water with canned coconut milk when cooking rice.
User Reviews
Overall Rating
4.7
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