- 3 pounds skinless, boneless chicken thighs, trimmed
- 2 cups water
- 2 cups low-sodium soy sauce
- 1 (13.5 ounce) can coconut milk
- 1 1/2 cups brown sugar
- 1 bunch green onions, chopped
- 1/4 cup white onion, chopped
- 1 teaspoon sesame oil
- 1/2 teaspoon minced garlic
- Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from marinade and discard the marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).