Grilled Huli Huli Chicken

• Gluten free

• Meat

  • 24 Chicken thighs (about 5 pounds, boneless skinless

• Produce

  • 1 1/2 tsp Garlic
  • 2 1/2 tsp Gingerroot, fresh

• Canned Goods

  • 1/3 cup Sherry or chicken broth

• Condiments

  • 3/4 cup Ketchup
  • 3/4 cup Soy sauce, reduced sodium

• Baking & Spices

  • 1 cup Brown sugar, packed

Found on tasteofhome.com

Description

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)

Directions

• Directions 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. Originally published as Grilled Huli Huli Chicken in Taste of Home June/July 2012, p20 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition