1

Trim chicken of any fat.

2

In a large bowl, mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk. Mix well and pull 3/4 cup aside, BEFORE MEXT STEP.

3

Place chicken in marinade and let sit for at least four hours, overnight is preferred. (If you opt for chicken breasts, I would definitely say over night is best to ensure the flavor is greatly absorbed)

4

Grill chicken until chicken is cooked through, switching sides half way through. Basting chicken with marinade while cooking. Stop using marinade after you flip the chicken. This is for food safety concerns. The marinade has chicken juices in it and you want to cook the chicken and sauce thoroughly before serving. Do not reuse the marinade.

5

Serve over rice, garnished with green onions and pour reserved marinade over rice. Optional rice variance: To make coconut rice: Replace half of the water in your rice recipe with coconut milk.

Category

Ingredients

Directions

1

Trim chicken of any fat.

2

In a large bowl, mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk. Mix well and pull 3/4 cup aside, BEFORE MEXT STEP.

3

Place chicken in marinade and let sit for at least four hours, overnight is preferred. (If you opt for chicken breasts, I would definitely say over night is best to ensure the flavor is greatly absorbed)

4

Grill chicken until chicken is cooked through, switching sides half way through. Basting chicken with marinade while cooking. Stop using marinade after you flip the chicken. This is for food safety concerns. The marinade has chicken juices in it and you want to cook the chicken and sauce thoroughly before serving. Do not reuse the marinade.

5

Serve over rice, garnished with green onions and pour reserved marinade over rice. Optional rice variance: To make coconut rice: Replace half of the water in your rice recipe with coconut milk.

Teriyaki Grilled Chicken