This is a family favorite! Every time I serve this chicken, I get rave reviews! I serve this over coconut rice garnished with green onions. It makes a beautiful presentation. To make coconut rice, simply replace half of the water with coconut milk and cook rice as directed. This recipe makes a lot of marinade. If I am serving more people I will increase the amount of chicken and keep the recipe for the marinade the same. Goes really well with steamed broccoli or edamame.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.

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  • Preheat grill for medium heat and lightly oil the grate.

  • Remove chicken from marinade and discard the marinade.

  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Note:

This recipe makes a lot of marinade. If I am serving more people I will increase the amount of chicken and keep the recipe for the marinade the same. Goes really well with steamed broccoli or edamame.

Nutrition:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

529.8 calories; 33.4 g protein; 36 g carbohydrates; 106 mg cholesterol; 2240.9 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2016
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) Read More
(6)

Most helpful critical review

Rating: 2 stars
09/08/2019
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. Read More
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/10/2016
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) Read More
(6)
Rating: 5 stars
06/10/2016
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) Read More
(6)
Rating: 4 stars
05/08/2014
Good recipe I used boneless skinless breasts. Read More
(2)
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Rating: 5 stars
08/09/2016
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. Read More
(1)
Rating: 5 stars
06/09/2017
EXCEPTIONAL RECIPE LOVING IT! Read More
Rating: 3 stars
03/27/2017
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. Read More
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Rating: 4 stars
07/16/2014
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! Read More
Rating: 5 stars
05/06/2020
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. Read More
Rating: 5 stars
03/20/2019
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. Read More
Rating: 2 stars
09/08/2019
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. Read More