4 boneless chicken breasts
1 cup soy sauce
1/2 cup coconut milk (or about 1/2 a can)
1/8 cup brown sugar
1/2 tsp sesame oil
3-4 cloves of garlic, minced
1/2 medium onion, chopped (or use the whole thing if you want!)
1 bunch of green onions, chopped
Mix soy sauce, coconut milk, brown sugar, oil, garlic, and onion in a bowl. You may have to heat your coconut milk in the microwave to get it liquid-y. If you open your can of coconut milk to find that is it a solid, that’s normal, don’t freak out like I did, just melt it in the microwave! Put your chicken breasts in a ziplock bag and pour in the marinade. Marinade the chicken for at least 4 hours, but overnight would be best.
Fire up the grill (we just got a grill for Christmas from Ryan’s family- and I am a grill master…I can make some mean hot dogs!) Cook the chicken over low or medium low to prevent the marinade from burning. It takes about 5-7 minutes per side, but watch your chicken closely!
Once the chicken is done serve with rice and top with green onions. Or if you want to get fancy, serve the chicken with coconut cilantro rice for which you would need..
1/2 cup coconut milk (or the other half of the can)
1 cup water
1 cup rice
a bunch of cilantro, chopped
Pour the coconut milk and water in a saucepan and bring to a boil. Add the rice, cover and reduce the heat for about 15 minutes until the rice is cooked. Stir in the cilantro before serving.
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