1 cup packed brown sugar
3/4 cp ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup chicken broth
2 1/2 tsp minced fresh gingerroot
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (about 6 lbs)
1. In a small bowl, mix the first 6 ingredients. Reserve 1 1/3 cups for basting; cover an refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
2. Drain chicken, discarding marinade.
3 Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side oar until a thermometer reads 170 degrees, baste occasionally with reserved marinade during the last 5 minutes.
Huli Huli means to turn or reverse in Hawaiian.
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