Grilled Huli Huli Chicken |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Here is what the author state: I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli mean turn in Hawaiian. —Sharon Boling, Coronado, California. This serves a lot, so feel free to scale it back if needed. Ingredients:
1 cup brown sugar, packed |
3/4 cup ketchup |
3/4 cup reduced sodium soy sauce |
1/3 cup sherry wine (or chicken broth) |
2 1/2 teaspoons fresh gingerroot, minced |
1 1/2 teaspoons garlic, minced |
24 boneless skinless chicken thighs (about 5 pounds) |
Directions:
1. 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.
2. Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. 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.
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