I am on the constant search for great grilling recipes!  Sometimes, I just throw some things together for a marinade and it turns out fantastic.  I saw a recipe involving coconut milk and soy sauce and decided to jazz it up a little.  The coconut milk doesn’t create too strong of a coconut flavor, so don’t let it steer you away if you aren’t a fan.  It really adds juiciness to the chicken and is the perfect combination of flavors.

The marinade uses half of a can of light coconut milk.  I then made jasmine rice in the coconut milk and water- and it added a light sweet coconutty flavor.  I highly suggest serving it with rice cooked in the unused coconut milk!


-2 Pounds of Boneless Skinless Chicken Thighs
-1 cup Low Sodium Soy Sauce
-1 Cup Water
-3/4 Cup Brown Sugar
-1/2 teaspoon Garlic Powder
-1 Tablespoon Sesame Oil
-1/2 (14 Ounce) Can of Light Coconut Milk

Optional, for garnish:
-Green Onions, choppedWhisk together the marinade: soy sauce, water, brown sugar, garlic powder, sesame oil and coconut milk.

Add the chicken thighs and try to have them as well covered as possible.

Refrigerate and let marinade for at least 4 hours, or up to 12 hours.

Grill on direct medium heat for about 5 minutes per side.  When you place them on the grill, make sure they lay flat.

Serve with chopped green onions on top.

Enjoy over some coconut rice!