Hawaiian Grilled Chicken Recipe
Tender, juicy chicken thighs marinated in a rich blend of soy sauce, brown sugar, coconut milk, garlic, and sesame oil, then grilled to perfection. Infused with tropical flavors, this dish pairs beautifully with coconut rice and a sprinkling of green onions for a perfect summer meal.
Equipment
- Mixing bowl (large)
- Whisk or spoon for mixing marinade
- Measuring cups
- Measuring spoons
- Sharp knife
- Cutting board
- Grill or indoor grill pan
Ingredients
- ½ tsp minced garlic
- 3 lbs boneless skinless chicken thighs
- 1 cup low-sodium soy sauce
- 1½ cup brown sugar
- 1 can of coconut milk
- 1 tsp sesame oil
- 1 cup water
- ½ bunch of green onions
Instructions
- Trim any visible fat from the chicken thighs and set them aside.
- In a large bowl, mix together soy sauce, water, brown sugar, chopped onions, minced garlic, sesame oil, and coconut milk until well combined.
- Add the chicken to the marinade and ensure it’s fully coated.
- Cover and let it marinate in the refrigerator for at least 8 hours or overnight to allow the flavors to deeply infuse.
- When ready to cook, preheat your grill or indoor grill pan to low heat.
- Remove the chicken from the marinade and grill each side for 5–7 minutes, or until cooked through and slightly charred.
- Serve the grilled chicken over a bed of warm coconut rice, garnish with sliced green onions, and drizzle with additional soy sauce if desired.
Notes
- Low heat grilling helps prevent the sugars in the marinade from burning and ensures a tender, evenly cooked chicken.
- Boneless, skinless chicken thighs are ideal for this recipe as they stay juicy and absorb more flavor than breasts.