Hawaiian Grilled Chicken

If you’ve never grilled chicken thighs you don’t know what you’re missing! Prep the day before to let the flavours come together.

Hawaiian Grilled Chicken


Hawaiian Grilled Chicken

Serving Size: 12 Servings


  • 3 pounds of boneless skinless chicken thighs
  • 1 cup low-sodium soy sauce
  • 1 cup water
  • 1 - 1 1/2 cups brown sugar
  • 1/2 bunch of green onions, chopped (reserve the other half for garnish)
  • 1/2 teaspoon minced garlic
  • 1 teaspoon of sesame oil (not essential but add it if you have it)
  • 1 (13.5 ounce) can of coconut milk


  1. Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
  2. 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.
  3. Serve over a platter of coconut rice and garnish with green onions and a drizzle of additional soy sauce.


Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk.



For step-by-step instructions for this recipe and more, visit The Girl Who Ate Everything



Author: The Girl Who Ate Everything

Recipe and photo courtesy The Girl Who Ate Everything.

Share This Post On