Ingredients
- 3 lbs. Raley's Antibiotic-Free, Boneless, Skinless Chicken Breasts
- 1 1/2 cups Raley's Purely Made Organic Brown Sugar
- 2 cups low sodium soy sauce
- 2 cups water
- 1 bunch green onions, cut on the bias, divided
- 2 medium garlic cloves, minced
- 1 tsp. sesame oil
- 13.5 oz coconut milk
Instructions
- Remove fat from chicken breasts if desired.
- Whisk together brown sugar, soy sauce, water, 1/2 the green onions, garlic, sesame oil and coconut milk in a large bowl. Reserve half in the refrigerator in an airtight container for serving. Reserve remaining green onions in a plastic bag in the refrigerator for garnish.
- Add chicken breasts to bowl, cover and marinate overnight.
- When ready to cook, preheat grill to about 400 degrees F.
- Place marinated chicken breasts on grill and reduce heat to low to prevent the marinade from burning. Cook about 5-7 minutes per side or until an internal temperature of 165 degrees F is reached. Garnish with remaining chopped green onions and serve immediately with reserved sauce.
