It always makes me happy when I discover a recipe that is easy to make, healthy, and tasty all at the same time. This one definitely fits the bill. I’ve been meaning to find more ways to cook chicken thighs since my fiance is more of a fan of dark meat than white – he also gave this dish a rave review. It’s the perfect weeknight meal.
– 6 to 8 chicken thighs
– 3/4 cup soy sauce
– 3/4 cup coconut milk
– 3 tbsp brown sugar
– 1/2 white onion, chopped
– 3 cloves garlic, minced
– splash of sesame oil
– chopped cilantro for garnish (optional)
Place chicken thighs in a large bowl or container. Mix together all of the remaining ingredients and pour over chicken. Let the chicken marinate for at least an hour.
Grill the chicken thighs – I used my trusty George Foreman – about 5 minutes per side, or until done.
Top with chopped cilantro and serve with rice, couscous, or polenta.