Friday, March 30, 2012

Hawaiian Chicken & Coconut Lime Rice

Now that the weather is getting nicer it was time to brush the dust off of our outdoor grill and start grilling!! I was fiddling around on Pinterest ( like any other normal day of course) and came across a recipe for Hawaiian chicken. What makes this chicken "Hawaiian" I'm not entirely sure.I have never marinated chicken in coconut milk before, but it was such a great idea!

The longer you marinate this the better. I marinated overnight, but even twenty minutes is better than nothing. I was worried the chicken was going to have a salty taste because of the amount of soy sauce, but the coconut milk mellowed it out. If you are worried about salt intake I would use low sodium like I did. I served this dish with coconut rice as the blogger, The Girl Who Ate Everything did. This jewel of a recipe was found on her site. I was also thinking this would be a nice marinade for chicken kabobs with grilled pineapple! Also it could not have been easier to prepare! It feels like summer already!

For the rice, I substituted low fat coconut milk for water. My house smelled like the tropics last night!!The coconut gets a toasted nut smell while it cooks the rice. So delicious! Her recipe did not add lime zest, but it gave it such a bright flavor. I added a squeeze of lime juice also. My addition of the lime was dependent on this amazing coconut lime salt I got on a trip to Marshall's. Can we all just stop and have a moment for shopping at Marshall's? God, I love that store. Ok, back to the rice. I topped the rice with the coconut lime salt and I was in heaven. This meal was so yummy!

What kind of foods do you guys like to grill?

Hawaiian Chicken
 Source:The girl Who Ate Everything

3 pounds of boneless skinless chicken thighs
2 cups soy sauce  (the soy sauce and water just needs to be a 1:1 ratio)
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
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


Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and
coconut milk in a large bowl. Marinade chicken for at least 4 hours or overnight to make sure the flavor gets infused.

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 a indoor grill pan.


  1. This sounds so good! Definitely a keeper! Love the idea of the grilled pineapple which is one of my summer guilty pleasures!

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  3. This sounds so good! Definitely a keeper! Love the idea of the grilled pineapple which is one of my summer guilty pleasures!

  4. Looks wonderful! It's cold here in NH, but the grill is out of the garage ... maybe over the weekend we can fire it up! This dish has been buzzed and saved for warmer days!

    1. Oh good! It is really yummy! An island on a plate!

  5. I feel the warmth just by looking at it. When is summer coming anyway? :)
    Looks delicious.