Grilled Hawaiian Chicken
This Grilled Hawaiian Chicken sizzles with flavors from the islands! Pair that aromatic brown sugar with other unique flavors and you are in for a treat!
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 ginger root
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)
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.
I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!
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