from The Girl Who Ate Everything
3 lbs boneless skinless chicken thighs
1 cup soy sauce
1 cup water
1 cup brown sugar
1 bunch green onions, chopped (reserve half for garnish)
1/2 tsp minced garlic
1 tsp sesame oil
1 (13.5 oz) can coconut milk
In a large bowl, mix the soy sauce, water, brown sugar, half of the green onions, garlic, sesame oil, and coconut milk. Marinate the chicken in this mixture in the fridge for at least 8 hours or overnight.
Grill the chicken at low heat so marinade does not burn, 5-7 minutes per side, or until done. Or, bake on an indoor grill pan, 350 for 20 minutes.
Serve over coconut rice (made by replacing half of the water with coconut milk) with the remaining green onions and some soy sauce.
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