Directions
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In a bowl, combine the soy sauce, brown sugar, rice vinegar, and sesame oil. Stir the mixture until the sugar dissolves completely, creating a tremendous marinade. Add the chicken thighs to the bowl, making sure they are well-coated. Cover and refrigerate, allowing the chicken to marinate for at least 30 minutes for maximum flavor.
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While the chicken marinates, prepare the coconut rice. In a medium saucepan, combine the jasmine rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is fully cooked and fluffy. Stir occasionally to prevent the rice from sticking.
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Preheat a grill or skillet to medium-high heat. Once hot, remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs on the grill or skillet, cooking for about 6-7 minutes per side or until they reach an internal temperature of 165°F. The result should be a beautiful, caramelized exterior with a tender, juicy interior.
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To serve, place a generous scoop of coconut rice on each plate. Top with the grilled chicken thighs and, if desired, garnish with fresh pineapple slices and chopped green onions. These garnishes add a refreshing touch that beautifully complements the flavors of the dish.
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