Hawaiin Grilled Chicken: Angela Rydalch

Hawaiian Grilled Chicken

• 1 cup of soy sauce
• 1 cup water
• 3/4 cup brown sugar
• 5 diced green onion (reserve some for garnish)
• 1/4 cup chopped onion
• 1/4 tsp minced garlic
• 1/2 tsp sesame oil (If you don’t have this you can use veg. or canola, but sesame adds nice flavor)
• 1 cup coconut milk
• 5-8 boneless skinless chicken breasts

1. Combine every thing except the chicken into a gallon sized resealable freezer bag.  Mix well.
2. Add the chicken to the bag and seal.  Place in the fridge to marinate for at least 4 hours but overnight is even better.  Rotate the bag half way through the process to get both sides of the meat soaking good.
3. Remove chicken from marinade and grill over medium to low heat.  There is a lot of sugar in this marinade so you don’t want it to burn.  Grill for around 5-7 minutes per side.  (if you use breasts it will take longer)
4. Freezer Directions: Thaw and let marinate for the day. You can grill or bake or fry the chicken. I liked it served with Coconut Rice: 

for the rice:
* 2 cup jasmine or basmati rice
 * 2 cups  coconut milk
* 1/2 cup cilantro, plus more for garnish

 Pour the coconut milk and 1 cup of water in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving.
If you want less rice just adjust accordingly the rice and liquid measurement.