Tiki Time: Hawaiian Chicken over Ginger Coconut Rice

A few tips on chicken for the grill before we get to the recipe.  Dark meat will always be more flavorful and tender than white meat.  Marinated dark meat chicken will be moist and delicious when grilled.  I can honestly say this was the best grilled chicken I've ever eaten.  

Thanks to www.thegirlwhoateeverything.com for this great recipe.

3 pounds of boneless skinless chicken thighs

2 cups low sodium soy sauce

2 cups water

1 bunch of green onions, chopped

1/4 cup of white onion, chopped

1/2 t. minced garlic

1 t. sesame oil

1 (13.5 oz.) can of coconut milk

Trim the chicken of any visible fat.  Mix ingredients in a large bowl and add chicken.  Marinade chicken for at least 4 hours or overnight to make sure flavor is infused.

Grill chicken on low heat so that the marinade doesn't burn.  Cook for 5 - 7 minutes per side or until done.  Serve over a platter of coconut/ginger rice.*  Garnish with sesame seeds.  Serve with additional soy sauce if desired.

*Coconut ginger rice can be made be replacing half of the water in your rice recipe with coconut milk.  Add 2 t. grated ginger to the rice after cooking.