Delicious Hawaiian Grilled Huli Huli Chicken

INGREDIENTS

• 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.

DIRECTIONS

1. 1 c brown sugar packed
2. 3/4 c ketchup
3. 3/4 c low-sodium soy sauce
4. 1/3 c chicken broth
5. 2 1/2 tsp minced fresh ginger
6. 1 1/2 tsp minced garlic
7. 24 boneless skinless chicken thighs (about 5 lbs) (This makes a TON – I made half a batch) if you use bone in cook longer till no more pink or temp reads 165f degrees

This article and recipe adapted from this site

HALAMAN SELANJUTNYA:

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