Teriyaki Chicken with Coconut Rice


Chicken Or Any Protein (marinade)
1lb chicken thighs bone in
1 cup of Soy Sauce
1/2 cup of brown sugar
2 Tbsp of Garlic
2 Tsp of ginger (fresh preferred or ground Double )
1 tbsp honey
4 green onions diced
1 tbsp of sesame seeds for garnish

Combine marinade with chicken let marinate for at least 30 minutes, but for optimal flavor overnight in the refrigerator is best.

Grill Chicken thighs for 2 minutes on each side and finish off in the oven at 350 degrees for 25 minutes or till internal temp of 165. Garnish with sesame seeds
Coconut Rice
2 cups of Coconut Milk
1 cup of Jasmine rice
1/2 cup of coconut shreds
1 Tbsp of Butter

Place Coconut milk in a saucepan on high heat with coconut shred and butter. Allow milk to heat till almost boil (WATCH OUT FOR BOILOVER WITH MILK). Add in Rice stir bring down to low heat and cover and cook for 30 minutes till done.