I will always hold a special place in my heart for anything Hawaiian because that's where Brett and I met! Since its still plenty warm here to BBQ, I decided to try some BBQ grilled Hawaiian chicken. My awesome husband suggested we cook it kabob style! This recipe requires marinating overnight, so it takes some planning ahead, but it was well worth it! I had to work a night shift and so my sweet husband got up on Sunday and grilled the chicken and made the rice and edamame and when I woke up to get ready for church, this delicious lunch was on the table!
Ingredients:
4 large chicken breasts
1 cup soy sauce
1 cup water
3/4 cup brown sugar
1 cup chopped green onions
1/2 sweet onion, finely chopped
1/4 tsp minced garlic
1/2 (14 oz. can) coconut milk - save the other half to make the coconut rice
Directions:
Trim chicken of excess fat and chop into equal sized pieces and pierce with a fork to allow marinade to soak in.
Combine all the ingredients (except the chicken) together and mix well. Put chicken in a pyrex dish and add chopped chicken.
Marinate overnight.
Place chicken on shish kabob sticks and grill until cooked!
Serve with coconut milk, which is made by substituting half the water with the remaining coconut milk.
We served it with steamed edamame and it was delicious!
Enjoy!
Heather
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