Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, June 20, 2011

Summer Supper #4


The grill is getting quite a workout so far this summer, and with delicious results. Note to self: get a propane back-up -- nothing worse than running out of gas halfway through the cookout.

This recipe was a huge hit again with the menfolk. I enjoyed it, but I'm not really a dark meat eater, so though I ate my share, I ate in moderation (always a good thing!). I think the next time I make it I'll prepare a few boneless breasts, even though I have a feeling they won't soak up the marinade quite as well as the thighs did. The recipe for the chicken came from Christy at The Girl Who Ate Everything. I pretty much followed the recipe exactly except, knowing that the marinade gets discarded after the chicken soaks, I just couldn't "waste" 2 cups of soy sauce -- that's like more than a whole bottle. Besides, I could see my little pile of chicken thighs and I knew that I didn't need all that liquid. As it turned out, exactly half the marinade quantity was enough to completely submerge all the chicken -- any more than that would have been a waste. Thus, I have halved the recipe for posting here. In order to not waste the extra coconut milk (most cans are 14 oz.), substitute it for some of your cooking water for the rice -- it adds some creaminess that you'll enjoy.

For the grilled veggies and pineapple, just cut some veggies (I used red onion, red peppers and zucchini as well as fresh pineapple) into 1 inch pieces, or 1/2 inch slices for the zucchini and wedges for onion, skewer them and grill them right next to the chicken. It helps to spray the skewers with olive oil to keep them from sticking.

Grilled Hawaiian Chicken
serves 6 to 8

3 lbs. boneless skinless chicken thighs
1 cup low sodium soy sauce
1 cup water
3/4 cup brown sugar
4 green onions, chopped
2 T. finely chopped white onion
1 clove garlic, minced or crushed
1 t. sesame oil
6 oz. ounces coconut milk

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. (put the veggies on the same time as the meat).

Serve with grilled veggies and pineapple over a platter of coconut rice and garnish with green onions.

Source: modified from The Girl Who Ate Everything 



Kathy said...

I have not been by your food blog for a while. I'm glad school is winding down for us. Just some math to finish up and testing.I'm hoping to make some thoughtful meals for my family over the summer, I feel like I'm just throwing things together after a busy school day. I'm going to try this recipe this weekend. My husband and kids all love chicken thighs. Thank You for posting the recipe.

Mari said...

Barbara, this looks delicious. I been grilling every day now for a week. After 2 weeks of rain, we love to be outdoors and enjoy the sun. I like the marinate very much, coconut milk is an ingredient we use in many Dominican cuisine. I am going to do in the weekend. Will let you know the outcome
Have a great day :)

Annette M. Heidmann said...

Going to try this - we're just starting to use our grill at this rental house (never had a grill before) and I'm excited to find tasty grill-friendly recipes. :)

scmom (Barbara) said...

I hope that each of you ladies enjoy this recipe. Let me know how it turns out!