#CookClub resumes after a brief hiatus with a recipe that's perfect for a quick weeknight dinner or a weekend cookout.
Hawaiian Grilled Chicken With Coconut Rice comes to the table on a big platter of rice that has been cooked in nearly equal parts water and unsweetened coconut milk. (Look for coconut milk in the aisle that stocks international food. As delicious as it sounds, don't get sweetened coconut cream, the flavor driver for pina coladas.)
Scatter sliced scallions over the rice and chicken. I also added unsweetened coconut flakes left over from #CookClub recipe No. 13, Olive Oil Granola. I've kept it fresh in the freezer all this time.
The recipe calls for boneless, skinless chicken thighs but the morning I shopped, there were none to be found. I substituted bone-in, skinless thighs, which just meant they need five or so more minutes on the grill. The bone slows the cooking.
I am one of those folks who shudders at the sight of undercooked chicken. I've taken jiggly chicken off the grill more times than I can count. So now I employ an instant-read thermometer to make sure the meat registers 165 degrees. If you've got another method, go for it. Some people can tell if the chicken is done to their liking by pressing the meat with their forefinger. I've never been that talented.
I am eager to hear how you like this recipe from the blog The Girl Who Ate Everything, written by Christy Denney, wife of Miami Dolphins defensive end John Denney. (Go to the-girl-who-ate-everything.com.)
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Post photos and comments about Hawaiian Grilled Chicken With Coconut Rice by 6 p.m. June 8. Some of the photos and comments will be printed June 11 in the Taste section of the Tampa Bay Times.
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Janet K. Keeler can be reached at firstname.lastname@example.org or (727) 893-8586. Follow @RoadEats on Twitter.
Hawaiian Grilled Chicken With Coconut Rice
Post photos and comments on Instagram by 6 p.m. June 8.
3 pounds boneless, skinless chicken thighs (see note)
1 cup low-sodium soy sauce
1 cup water
1 cup brown sugar
½ bunch of scallions, chopped (reserve the other half for garnish)
½ teaspoon minced garlic
1 teaspoon of sesame oil (not essential but add it if you have it)
1 (13.5-ounce) can of coconut milk
1 ½ cups water
1 (13.5-ounce) can of coconut milk
1 teaspoon salt
1 ½ cups uncooked jasmine rice
Unsweetened coconut flakes, for garnish (optional)
Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, scallions, garlic, sesame oil and coconut milk in a large bowl. Marinate chicken for at least 8 hours or overnight to make sure the flavor gets infused.
Pat chicken dry and grill at a low heat so that the marinade does not burn, 5 to 7 minutes per side or until done. If you do not have a grill you can use an indoor grill pan.
While chicken is cooking, make rice. Bring water and coconut milk to boil in medium saucepan. Add salt, rice; stir and cover. Reduce heat to medium or lower so that the mixture is just simmering. Cook for about 20 minutes.
Serve chicken over a platter of coconut rice and garnish with remainder of chopped scallions and a drizzle of additional soy sauce. Optional garnish: unsweetened coconut flakes.
Note: You can use bone-in skinless thighs but the grilling time will be another 5 minutes.
Serves 6 to 8.