3 pounds of boneless skinless chicken thighs

1 cup low-sodium soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)

1 cup water

1 - 1½ cups brown sugar

½ bunch of green onions, chopped (reserve the other half for garnish)

½ teaspoon minced garlic

1 teaspoon of sesame oil (not essential but add it if you have it)

1 (13.5 ounce) can of coconut milk

Trim chicken thighs 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.

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.

Serve over a platter of coconut rice and garnish with green onions and a drizzle of additional soy sauce.

*Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A trick my SIL told me! So good with just the right amount of coconut flavor.

Note: Jeff says the real key is the soy sauce. Kikomen's is way too salty. He prefers the Aloha Shoyu soy sauce. If you can only find Kikomen at least get the low sodium kind.

I often buy a bag of frozen thighs and thaw them, discard any liquid from thawing, then marinate them in the same bag I bought them in. So convenient!