Hawaiian Grilled Chicken
When Kelly and I were first married and living in Provo, we loved this little dive that served authentic Hawaiian/Polynesian food. It was so yummy! We spent many a date night eating some of our favorites which included the pork, chicken, and the sticky rice.
Of course, like most joints we fall in love with, it's no longer around and we haven't found its replacement. So when I saw a recipe for Hawaiian Grilled Chicken on A Dash of Thyme the other day (via Pinterest) I knew I was going to have to try it.
Did it make us forget all about that cute little dive in Provo? No. But it was delicious! And I always know I've found a winner when Kelly turns to the kids and says, "We will be having this again...soon."
Ingredients:
3 pounds of boneless skinless chicken thighs
2 cups low sodium soy sauce
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (save some for the top)
1/4 cup white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5oz) can of coconut milk
Directions:
1. Remove visible fat from chicken thighs. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 4 hours or overnight.
2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.
3. Serve with rice or noodles, top with green onion and additional soy sauce.
Notes: I did serve this with the closest thing to sticky rice I could find and I made it by replacing half of the water required with coconut milk (if the rice calls for 2 cups water replace one of the cups of water with a cup of coconut milk). We also warmed up some teriyaki glaze/marinade and spooned it over the rice and chicken. Delicious!
Coconut milk can be found in the Asian food section at Walmart. I had to ask so I'll save you the trouble :-)
Of course, like most joints we fall in love with, it's no longer around and we haven't found its replacement. So when I saw a recipe for Hawaiian Grilled Chicken on A Dash of Thyme the other day (via Pinterest) I knew I was going to have to try it.
Did it make us forget all about that cute little dive in Provo? No. But it was delicious! And I always know I've found a winner when Kelly turns to the kids and says, "We will be having this again...soon."
Ingredients:
3 pounds of boneless skinless chicken thighs
2 cups low sodium soy sauce
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (save some for the top)
1/4 cup white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5oz) can of coconut milk
Directions:
1. Remove visible fat from chicken thighs. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 4 hours or overnight.
2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.
3. Serve with rice or noodles, top with green onion and additional soy sauce.
Notes: I did serve this with the closest thing to sticky rice I could find and I made it by replacing half of the water required with coconut milk (if the rice calls for 2 cups water replace one of the cups of water with a cup of coconut milk). We also warmed up some teriyaki glaze/marinade and spooned it over the rice and chicken. Delicious!
Coconut milk can be found in the Asian food section at Walmart. I had to ask so I'll save you the trouble :-)
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