Grilled Hawaiian Chicken

Grilled Hawaiian Chicken This is a family favorite! Every time I serve this chicken, I get rave reviews! I serve this over coconut rice garnished with green onions. It makes a beautiful presentation. To make coconut rice, simply replace half of the water with coconut milk and cook rice as directed. This recipe makes a lot of marinade. If I am serving more people I will increase the amount of chicken and keep the recipe for the marinade the same. Goes really well with steamed broccoli or edamame.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 15 mins

    TOTAL : 4 hrs

    SERVING : 8

    YIELD : 8 servings

  • Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.

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  • Preheat grill for medium heat and lightly oil the grate.

  • Remove chicken from marinade and discard the marinade.

  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Per Serving: 530 calories; protein 33.4g; carbohydrates 36g; fat 28.6g; cholesterol 106mg; sodium 2240.9mg. This recipe makes a lot of marinade. If I am serving more people I will increase the amount of chicken and keep the recipe for the marinade the same. Goes really well with steamed broccoli or edamame.