Grilled Hawaiian Chicken

Great flavor and easy to make. I made just half of the marinade recipe and then used only half of that to marinate chicken (so 1/4 of original recipe). Place the remaining 1/4 recipe Of marinate in a sauce pan and simmer to reduce . Dissolve 1 1/2teaspoons of cornstarch in 1 Tablespoon of water; stir into sauce, bring it to a boil and stir until thickened. Serve Chicken over basmati rice, drizzle with sauce and sprinkle with toasted sliced almonds and coconut . (Since I only used half of a can of coconut milk for the marinate, I had plenty to use for the rice - just replace equal amounts of water with the coconut milk)

Good recipe, I used boneless skinless breasts.

This was really, really good. The first time I made half the marinade and used the full amount of thighs. I made it again tonight with thighs and breasts. I use the remaining half of the coconut milk for the rice.

This was pretty tasty. I don't have access to a grill, so I baked the boneless chicken in the oven instead. The reason I am giving this 5-stars in because I sifted the marinade, boiled it and added cornstarch to make a tasty sauce that I drizzled over the meat. That was key. Even my non-chicken-loving husband said it was good.

I really liked this recipe. My boyfriend and I both did. It's not something we would add to our regular rotation but for a treat it's great. A little too sweet for me on a regular basis. Yummy!

First off, there is way too much marinade and I even cut it in half. Personally, there is too much soy sauce as it was the predominant flavour - couldn't taste the chicken. I used breasts and cooked in the oven at 375 for about 30 minutes.

EXCEPTIONAL RECIPE, LOVING IT!

Amazing recipe!! Definitely going to be a family favorite. Does make a ton of marinade. I reserved a cup of it to make my rice with as a complimentary side dish.

The marinade was ok. Traditional shoyu chicken does not use coconut milk. It congealed when boiled. So I ditched the marinade sauce and used traditional marginal in a 4 inch deep skillet with a lid. Just as tender. You can decrease shoyu and sugar and come out with just as food of an effect. I used more sliced ginger. Was not impressed with this recipe.

Definitely makes a lot of marinade - could easily get away with half. But the recipe was tasty! I like what the other person recommended: saving some marinade, adding a little corn starch and reducing on the stove to thicken the sauce.