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1. Remove visible fat from chicken thighs. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 4 hours or overnight.
2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.
3. Serve with rice or noodles, top with green onion and additional soy sauce.
I served this with coconut rice as recommended from the original blogger. When making your rice, just simply replace half of the water amount with coconut milk.
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