Hawaiian Huli Huli Chicken

• Meat

  • 3 lbs Chicken breasts or thighs, boneless skinless

• Produce

  • 4 cloves Garlic
  • 2 tsp Ginger, fresh

• Condiments

  • 1/2 cup Ketchup
  • 1/2 cup Soy sauce, regular

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 cup Brown sugar, packed

• Beer, Wine & Liquor

  • 1/4 cup Sherry

Found on chewoutloud.com

Description

Ingredients

• 3 lbs boneless/skinless chicken breasts or thighs (thighs will be a bit more tender)
• ½ cup packed brown sugar
• ½ cup ketchup
• ½ cup regular soy sauce
• ¼ cup sherry
• 2 tsp fresh ginger, minced
• 4 cloves garlic, minced
• ¼ tsp freshly ground black pepper
• Optional: green onions, sliced thinly for garnish over cooked chicken

Directions

• Towel dry the chicken pieces well. Use a fork to pierce chicken pieces throughout.
• In a bowl, combine all remaining ingredients to make the marinade. Reserve ⅔ cup of marinade for a basting sauce. Pour rest of marinade over towel dried/pierced chicken pieces in a large bowl, turning chicken to thoroughly coat well. Cover and chill overnight, or at least 8 hours. Turn once or twice during marinade time to ensure even marinating.
• Drain/discard used marinade from chicken pieces. Grease grill and heat to medium high heat. Grill chicken 4-5 minutes per side, or just until center is no longer pink; do not over-cook. Baste with the ⅔ cup reserved sauce during the last couple of minutes during grill time (if you start basting too early, it will be more likely to burn.)