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Grilled Hawaiian Chicken with Coconut Cilantro Rice Recipe

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This recipe for Grilled Hawaiian Chicken with Coconut Cilantro Rice is from Kate's Magical Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
1. 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.
2. 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.
3. 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.

 

 

 

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