Source: Chef in training via Greatsist
Ingredients
3 pounds chicken breasts, The original recipe uses thighs, but I just had chicken breasts on hand and it worked perfectly
2 cups soy sauce, If using Kikoman's, make sure its low sodium
2 cups water
1½ cups brown sugar
1 bunch green onions, reserve some for garnish later
¼ cup sweet onion, finely chopped
½ tsp. garlic, minced
1 tsp. sesame oil
1 (13.5 oz) can coconut milk
Ingredients
3 pounds chicken breasts, The original recipe uses thighs, but I just had chicken breasts on hand and it worked perfectly
2 cups soy sauce, If using Kikoman's, make sure its low sodium
2 cups water
1½ cups brown sugar
1 bunch green onions, reserve some for garnish later
¼ cup sweet onion, finely chopped
½ tsp. garlic, minced
1 tsp. sesame oil
1 (13.5 oz) can coconut milk
- Trim chicken of any fat. For chicken breasts, since they are thicker, I poke them with a fork all over so the marinade can soak in.
- In a large bowl, mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk.
- Pour marinade over chicken and marinate for at least four hours, overnight is preferred. (for chicken breasts, I would definitely say over night is best to ensure the flavor is greatly absorbed)
- Grill chicken until chicken is cooked through, switching sides half way through.
- It is delicious over coconut rice, garnished with green onions and any additional soy sauce if needed!
- To make coconut rice: Replace half of the water in your rice recipe with coconut milk.