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Teriyaki Grilled Chicken

 3 lbs chicken thigh meat, boneless, skinless and fat removed
 2 cups soy sauce,( I use pearl river light soy sauce, not really a reduced sodium, but lighter in texture)
 2 cups chicken broth
 1 ½ cups dark brown sugar
 1 bunch green onions reserve some for garnish later
 ¼ cup sweet onion finely chopped
 5 garlic cloves, minced
 1 tsp sesame oil
 1 (13.5 oz) can coconut milk (optional, I left out because I didn't have any!)
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.