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


Ingredients:

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

Directions:

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.