hawaiian grilled chicken

Hello Love Stitched readers! I know that Fall is almost here, but that certainly hasn’t stopped me from sneaking a few things on the grill before packing it away. The days are still pretty scorching around here, and I can’t help but squeeze every last bite out of summertime in the evenings.

Recently, I’ve discovered the beauty of chicken thighs. I used to be a 100% chicken breast kind of gal – mostly because I hate having to deal with bones. Guess what? They sell thighs without bones! I know. Am I blonde or did everyone know this? Chicken thighs pack so much depth in flavor naturally, it’s hard to switch back to chicken breasts sometimes. Slather on some juicy Hawaiian ingredients, and let that marinate overnight? It’s dynamite. We served this over a hot bed of coconut rice and grilled veggies. Happy last-minute grilling!

Baking with Blondie
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Hawaiian Grilled Chicken
3 lbs chicken thighs, skinless, boneless
2 C soy sauce
2 C water
1 1/2 C brown sugar
1 bunch green onions, chopped
1/4 C white onion, chopped
1/2 t minced garlic
1 T sesame oil
1 13.5 oz can coconut milk
1. Trim your chicken of any noticeable fat. Prepare marinade by mixing soy sauce, brown sugar, onions, garlic, sesame oil, and coconut milk in a large flat tupperware dish. Add chicken to marinade, and turn to coat. Cover with an airtight lid, and marinade 8+ hours, or overnight.
2. Grill chicken at a low heat for about 7 minutes per side, or until chicken hits 165 on a meat thermometer.
3. Serve over a platter of white rice.
recipe adapted from: the girl who ate everything

Recipe Contributor
I’m the chef and photographer behind Baking with Blondie, wife of a law student on the home-stretch, and mother to one beautiful little clone of the both of us (okay, mostly me). [Read more]


  1. 1
    Simply splendid says:

    Yum! This will be dinner this weekend! Thank you!

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