Hawaiian Chicken

3  lb.		of boneless skinless chicken thighs
1  cup		low-sodium soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
1  cup		water
1  cup		brown sugar
1/8  cup		bunch of green onions, chopped (reserve the other half for garnish)
1/2  teaspoon		minced garlic
1  teaspoon		of sesame oil (not essential but add it if you have it)
13-1/2  ounces		of coconut milk

Tip: Click on the ingredient links to learn the nutritional information for all the Hawaiian Chicken ingredients. The serving size for any ingredient in Hawaiian Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 8 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.
Serve over a platter of coconut rice and garnish with green onions and a drizzle of additional soy sauce.
*Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A trick my SIL told me! So good with just the right amount of coconut flavor.
Notes