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3 pounds of boneless skinless chicken thighs
2 cups soy sauce (the soy sauce and water just needs to be a 1:1 ratio)
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (reserve some for garnish)
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk
Note: Jeff says the real key is the soy sauce. Kikomen's is way too salty. He prefers the Aloha Shoyu soy sauce. If you can only find Kikomen at least get the low sodium kind.
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 4 hours or overnight to make sure the flavor gets infused.
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.
Serve over a platter of coconut rice and garnish with green onions and a some additional soy sauce.
*Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A trick my SIL told me!
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