Coconut Milk Chicken Thighs
This Coconut Milk Chicken Thighs Recipe is a great weeknight meal, and delicious served with Fruit and Nutty Brown Rice.
- 1-2 lb. Chicken thighs, boneless, trimmed
- 2/3 cup soy sauce
- 1 can, 13 1/2 ounce coconut milk
- 3/4 cup cider vinegar
- Pressed garlic
- 3-4 bay leaves
- 2 tsp. white ground pepper
- Fresh chives, finely chopped
Mix together. Leave some chives out for garnishing chicken after it’s grilled.
Marinate in refrigerator for 12-24 hours.
Grill, sprinkle with fresh cut chives; serve.