Thursday, September 8, 2011

Hawaiian Chicken and Coconut Rice

I am trying to get the most out of our grill before the weather starts turning cold. Although, being almost 6 months pregnant, I am ready for some cold weather! I am tired of sweating when I am sitting still.
The sweat was worth standing over a grill last night! We loved this delicious chicken and rice!
Hawaiian Chicken

3 lbs boneless, skinless chicken breasts, (or you could use thighs)
2 cups Aloha soy sauce
2 cups water
1 1/2 cups brown sugar
1 bunch green onions, plus more for garnish
1/4 cup white onion, chopped
1/2 tsp minced garlic
1 tsp sesame oil
1 can (13.5 oz) coconut milk

Trim the chicken of any fat. In a large bowl, combine soy sauce, water, sugar, onions, garlic, oil, and coconut milk. Place chicken in large ziplock bags and pour marinade over chicken, sealing bag and placing in refrigerator until ready to cook. Marinade 4 hours to overnight.
Grill chicken at low heat so the marinade doesn't burn, about 5-7 minutes per side or until done. Serve with coconut rice and garnish with additional green onions.

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

Dishes serve: 4-6

adapted from: girlwhoateeverything

No comments:

Post a Comment