Hawaiian Grilled Chicken & Coconut Rice

Recently we celebrated my mom’s 60^th birthday by having a luau-themed murder mystery dinner. I picked up a murder mystery kit at a local games store and it included everything that was needed for the game: the premise, character descriptions with costume ideas, scripts, evidence cards, etc. It was SO much fun!

So, to match the theme of the party I decided to make Hawaiian grilled chicken with coconut rice. Both dishes were amazing, especially the coconut rice…it was so easy to make and so yummy!

My fam all dressed up as their characters for the murder mystery dinner.

Hawaiian Grilled Chicken & Coconut Rice

For the Chicken

Ingredients:

3 pounds boneless skinless chicken thighs (I didn’t have thighs on hand

   so I used breasts)

2 C soy sauce (I used Kikkoman’s low sodium, if you use the original, then

   do 1 ½ C soy sauce and 2 ½ C water) )

2 C water

1 1/2 C brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
1/4 C of a white onion, chopped
1/2 t minced garlic
1 t of sesame oil
1 (13.5 oz) can coconut milk

Directions:

Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Add the chicken and marinade for at least 4 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.

Garnish with sliced green onions and serve.

For the Rice

Ingredients:

Your favorite rice (Basmati, Jasmine, long-grain, etc)

Coconut milk

Water

Toasted Coconut (optional)

Directions:

Basically you follow the direction on your rice package, but replace ½ the water with coconut milk. Garnish the toasted coconut.

Source: adapted from The Girl who Ate Everything

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog