First of all TGIF!!

Second of all, I realize I just posted a recipe yesterday (am I crazy for posting 2 recipes back to back… ya maybe) but I made this Hawaiian Chicken last night, and it was stupid good and knew I had to share it especially now that its grilling time!

Hawaiian Grilled Chicken
Source: The girl who ate everything

3 pounds of boneless skinless chicken thighs
2 cups soy sauce  (I used 1 cup low sodium soy sauce and 1 cup regular soy sauce)
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (save some to put on top of the chicken)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk (Josh accidentally used coconut cream, and it worked just fine, and we usually have that on make Piña coladas hello!)

Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and
coconut milk (or coconut cream) in a large bowl. Marinade chicken for at least 4 hours or overnight to make sure the flavor gets infused. Reserve some of the marinade before adding the chicken so you can baste the chicken in it when it’s on the grill.

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.

Add some green onions when you serve, then FEAST! It was yumm-o!  I served it along side some coconut rice (just replace the water with coconut milk and cook it the same way and a pinch of salt) and stir fry vegetables ( I took some of the reserved marinade and added a few spoonfuls of  it to the vegetables while they were cooking)

Hope you enjoy this as much as Josh and I did! 🙂

Have a great weekend and remember that Mothers Day is on Sunday, so Happy (early) Mothers Day to all you spectacular mommas out there!