Ingredients

2 ½ pounds boneless skinless chicken breasts abut 4-6 breasts
½ cup low sodium soy sauce
½ cup water
¾ cups light brown sugar
½ cup chopped green onions plus extra for garnish
¼ cup chopped white onion
½ teaspoon minced garlic
½ teaspoon sesame oil
7 ounces coconut milk about half of a 13.5-ounce can

Directions

Combine ½ cup low sodium soy sauce, ½ cup water, ¾ cups light brown sugar, ¾ cups light brown sugar, ½ cup chopped green onions, ¼ cup chopped white onion, ½ teaspoon minced garlic, ½ teaspoon sesame oil, and 7 ounces coconut milk in a large bowl. Add 2 ½ pounds boneless skinless chicken breasts and mix until the chicken is fully coated.

Cover the bowl and refrigerate for at least 4 hours, or overnight to let the chicken marinate.

Before cooking, preheat the grill to medium-low heat.

Reduce the heat to low to prevent the marinade from burning, and grill the chicken for about 6-8 minutes on each side, until the internal temperature reaches 165 degrees Fahrenheit. If you do not have a grill, you can use an indoor grill pan.

Serve warm over rice and garnish with green onions.