Grilled Huli Huli Chicken

By draingal

Ingredients

• 1 cup packed brown sugar
• 3/4 cup ketchup
• 3/4 cup reduced-sodium soy sauce
• 1/3 cup sherry or chicken broth
• 2-1/2 teaspoons minced fresh gingerroot
• 1-1/2 teaspoons minced garlic
• 24 boneless skinless chicken thighs (about 5 pounds)

Details

Servings 12
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.
Yield: 12 servings.

Tips: For grilling, we love the moistness of chicken thighs, and they're economical, too. But use any cut of chicken you like.

This sweet and savory glaze is also fantastic on pork chops.