Hawaiian Grilled Chicken with Snap Peas and Coconut Rice – Tuesday

We have made this a few times, and it is definitely a favorite grilled chicken recipe. I found it through Pinterest on a blog called The-girl-who-ate-everything.com.

Total time: 8 hours – Cook time – 20 minutes
Serves: 4

1.5 pounds of boneless skinless chicken thighs (I use cutlets just because they’re easier to deal with)
1 cup low sodium soy sauce
1 cups water
3/4 cups brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
1/8 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1/2 (13.5 ounce) can of coconut milk

Trim chicken thighs of any visible fat (using the cutlets, you can skip trimming!). 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. (I’ve cheated and done it for 4-6 hours, it’s still good.)

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 an indoor grill pan.

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

Coconut Minute Rice

Cook your minute rice per directions, but instead of 1 cup rice, and 1 cup water – use 1 cup rice, 1/2 cup water and 1/2 cup coconut milk. Just use what you didn’t in the marinade.

Steamed Snap Peas

Trim the ends of the peas and rinse them. Take a pot and fill it with about 2 inches of water. Add a steamer, like this one, and then cover. Bring to a slow boil… add your snap peas and in a few minutes, you’re done! Just add some salt and pepper to taste.

 

Hawaiian Grilled Chicken

HUSBAND RATING – “It’s got a good sweet Asian flavor that goes really well with the rice. Probably because I did the grilling.” I did get 3 high fives… for what that’s worth!

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