Grilled Hawaiian Chicken With Coconut Cilantro Rice
(For 2)
Ingredients:
6 chicken thighs
3/4 cup soy sauce
3/4 cup water
3/4 cup coconut milk (from a can, save the rest for the rice)
3 heaping Tablespoons brown sugar
3 scallions, chopped
1/2 white onion, chopped
3 cloves garlic, minced
1/2 tsp sesame oil
For the Rice:
1 cup jasmine or basmati rice
1 cup (remaining from the can) coconut milk
1/2 cup cilantro, plus more for garnish
Directions:
Combine everything except the chicken in a gallon ziplock plastic bag.
Mix well.
Add chicken.
Seal.
Move everything around to combine.
Refrigerate for about 4 hours.
Turn and mix after 2 hours.
When ready to grill, preheat the grill to medium.
Add chicken.
Grill until cooked through, maybe 6 minutes per side.
Let rest a few.
Pour coconut milk and a cup of water in a saucepan.
Bring to a boil.
Add rice.
Cover.
Reduce heat to simmer.
Simmer about 15 minutes, until the rice is cooked and fluffy.
Stir in the cilantro before serving.