My husband grew up in Hawaii, and he always talks about moving back there. Eating Hawaiian food helps ease his pain a little, because I really don’t want to move there 😉
I have been looking for a really good Grilled Hawaiian recipe for a long time. We make a version of this that is a little easier using soy sauce, 7-Up and oil. BUT, this one is the best we have tried yet. AND the coconut rice is the easiest thing on earth, and SO yummy!
I found this recipe HERE on the blog “The Girl Who Ate Everything”. I guess her husband is a chef and he threw a little party for the Kirkland brand and made this chicken.
I have changed it just a little bit. So on with the good stuff!
Grilled Hawaiian Chicken with Coconut Rice:
For the Chicken Marinade:
- 3 pounds of boneless skinless chicken thighs
- 2 cups soy sauce (Aloha Shoyu isn’t as salty as Kikomen’s)
- 2 cups water
- 2 cups brown sugar
- 1 bunch of green onions, chopped (reserve some for garnish)
- 1/4 cup of a white onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon of sesame oil
- 1/2 teaspoon sesame seeds
- 1 (13.5 ounce) can of coconut milk
For the Rice:
- 2 cups short grain rice
- 1 can coconut milk
- about a cup of water (*see note)
- Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, sesame seeds and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight.
- Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.
- Serve over a platter of coconut rice and garnish with green onions. My kids liked adding more soy sauce, but I thought it was perfect with out it.
- Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. I add the rice to my rice maker, add the can of coconut milk and stir it up. *Then I add just enough water that when I put my finger in and touch the top of the rice, the water comes up to my first knuckle line. Then cook it on the white rice setting.