I came home to summer in Colorado! THANK GOODNESS! AT LAST!!!!
We’ve had like 5-6 weeks of Spring snow storms, so the last thing I was interested in seeing was another one of those forecast marked with a little white flake. It DOES look like we’re in the clear… Keyword: LOOK.
Really, when you live in Colorado, you can get snow into June. I haven’t seen it before… but I’ve heard about it. For now, I’m going to enjoy the temps in the mid 80s and just be grateful it’s gorgeous!
When I think of summer weather… I get excited about firing up my grill! This recipe is the first one I cooked on the grill this year, and oh-was-it-ever-amazing!
It also was an incredibly easy recipe from my girl over at The Girl Who Ate Everything. Christy’s recipes have become some of my absolute favorites, and this tasty Hawaiian chicken is no exception!
Hawaiian Grilled Chicken
1 lb. of boneless skinless chicken breasts
2/3 cup soy sauce
2/3 cup water
1/2 cups brown sugar
1/3 bunch of green onions, chopped (reserve some for garnish)
1 Tbsp. white onion, chopped
1/4 tsp. minced garlic
1/3 tsp. sesame oil
1/3 can light coconut milk
1. Trim chicken breasts 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 8 hours or overnight to make sure the flavor gets infused. Note: Christy’s original recipe called for boneless chicken thighs, but I switched to breasts. Also, I didn’t have any onion handy, so I didn’t add the green or white this round. I will next time!
2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill, you can use a indoor grill pan.
3. Allow chicken to rest 3-5 minutes before serving. Enjoy!!!