Grilled Hawaiian Chicken with Coconut-Cilantro Rice

Grilled Hawaiian Chicken with Coconut-Cilantro Rice


What it took for 2:
for the chicken:
* 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 huge Tbs 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
* on the side – grilled broccoli
Combine everything except the chicken in a large sealable plastic bag, then dump the chicken in. Seal it up, swish it around. Stick her in the fridge for about 4 hours. Flip the chicken half-way through.
When you’re ready to grill, preheat the grill to medium. Add the chicken and grill until cooked through, maybe 6 minutes per side. Tent and let rest a couple of minutes.
Pour the coconut milk and another 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.