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We are crazy about this chicken recipe! I can’t remember where I came across it, but I have been excited to make it again so I can share the glorious pictures with you all!

These come out just perfect if you bake them in the sauce at 350 for about 45 minutes to an hour.

Chicken Mahalo
Recipe Type: Main Dish
Author: Emily
Serves: 4
Perfectly delicious grilled chicken, Hawaiian Style!
  • 1 cup soy sauce
  • 1 cup water
1 cup coconut milk
3/4 cup brown sugar
  • 1/4 of a white onion, chopped
  • 4 stalks green onions, chopped
  • 1/2 tsp chopped garlic
1/2 tsp sesame oil
  • 8 boneless skinless chicken thighs
  1. Place all ingredients but chicken into a large Ziplock bag and mix.
  2. Pour a little less than half of the sauce into a bowl and save in the refrigerator for later.
  3. Add chicken to the bag and let marinate at least two hours, overnight prefered.
  4. Grill over medium heat, basting with leftover sauce.
  5. Bring remaining sauce to a slow boil in a pan as you grill the chicken, and let it boil on low for 20-30 mins.
  6. Serve the chicken over white rice, and top with the boiled sauce.

We love to slice up a pineapple and grill it to serve on the side. If you want to grill pineapple, place it on the grill and turn as it gets a slight char. Char = done for fruits and veggies. I always double the recipe to freeze extra chicken thighs for a future meal! It will marinate perfectly that way! Simply thaw and grill up!

*Coconut milk is found in a can in the international aisle along with Asian foods at your local grocery store.

**Make your rice ahead! Use my MYO Minute Rice idea!