Grilled Hawaiian Chicken with Coconut Cilantro Rice

Chicken..... * 3 chicken breasts or 6 chicken thighs * 3/4 cup soy sauce * 3/4 cup water * 3/4 cup coconut milk (from a can, save the rest for the rice) * 3 huge Tbs brown sugar * 3 scallions, chopped * 1/2 white onion, chopped * 3 cloves garlic, minced * 1/2 tsp sesame oil Rice.... * 1 cup jasmine or basmati rice * 1 cup (remaining from the can) coconut milk * 1/2 cup cilantro, plus more for garnish Combine everything except the chicken in a large sealable plastic bag, then dump the chicken in. Seal it up, swish it around. Stick her in the fridge for about 4 hours. Flip the chicken half-way through. When you’re ready to grill, preheat the grill to medium. Add the chicken and grill until cooked through, maybe 6 minutes per side. Tent and let rest a couple of minutes. Pour the coconut milk and another cup of water in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving. Label-24 Grilled Hawaiian Chicken with Coconut Cilantro Rice Pre-heat the grill to medium. Add the chicken and grill until cooked through. Tent and let rest a couple of minutes. Pour the coconut milk and ADD 1 CUP of WATER in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving. 3-11-14