Huli Huli Chicken with Coconut Rice

Ingredients

• 2 lbs Boneless, skinless chicken thighs
• 1/2 cup Soy sauce
• 1/4 cup Brown sugar
• 1/4 cup Pineapple juice
• 1 tbsp Ginger, grated
• 2 cloves Garlic, minced
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 can Coconut milk
• 2 cups Jasmine rice
• 1 cup Water

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup pineapple juice, 1 tbsp grated ginger, 2 cloves minced garlic, 1 tbsp rice vinegar, and 1 tsp sesame oil until the brown sugar is dissolved. Add the 2 lbs boneless, skinless chicken thighs to the bowl and turn them to coat evenly in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
2. 2Rinse the 2 cups jasmine rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch, which helps the rice cook up fluffy.
3. 3In a medium saucepan with a tight-fitting lid, combine the rinsed 2 cups jasmine rice, 1 can coconut milk, and 1 cup water. Stir to combine.
4. 4Place the saucepan over medium-high heat (400°F / 200°C) and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low (200°F / 95°C), cover the saucepan tightly with the lid, and let it simmer for 18 to 20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
5. 5While the rice is simmering, preheat your grill to medium-high heat (400°F / 200°C). Remove the chicken thighs from the marinade, letting any excess drip off. Discard the remaining marinade.
6. 6Grill the marinated chicken thighs for 5 to 7 minutes per side. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
7. 7Once the rice has finished simmering, remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the steam to finish cooking the rice. Fluff the coconut rice gently with a fork.
8. 8Serve the grilled Huli Huli chicken over the fluffy coconut rice. You can drizzle any reserved marinade from the chicken (that has not touched the raw chicken) over the top if desired.

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