A delicious Hawaiian Chicken dish served with creamy coconut rice, perfect for a tropical meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Hawaiian
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon black pepper
1 cup jasmine rice
1 can (13.5 ounces) coconut milk
1 cup water
1/2 teaspoon salt
1/4 cup chopped green onions (for garnish)
1/4 cup shredded coconut (toasted, for garnish)
Instructions
In a large bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper. Add the chicken thighs and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
Fluff the coconut rice with a fork and serve it on plates. Top with the grilled chicken. Garnish with chopped green onions and toasted shredded coconut.
Notes
For added flavor, consider marinating the chicken overnight.
You can substitute the chicken thighs with chicken breasts for a leaner option.
For a spicy kick, add a teaspoon of red pepper flakes to the marinade.