grilled-huli-huli-chicken

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 6 pounds)

Description

1. In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and 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 or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes.