So I love my grill and I love finding new recipes. And when I find one I enjoy, I love sharing them...
This chicken was amazing. The sweet and salty teriyaki-like Hawaiian flavors combined wonderfully together for a flavorful meal. I, again, used a mixture of boneless skinless chicken breasts and thighs but both turned out equally as delicious so use whatever you prefer!
Grilled Huli Huli Chicken
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 tsp. minced fresh gingerroot
1 1/2 tsp. minced garlic
3-4 pounds boneless skinless chicken thighs (or breasts, or both...)
In a small bowl, mix all ingredients except chicken. Reserve 1 1/3 cups for basting; cover and refrigerate. Place chicken in a large resealable plastic bag (or two) and add marinade to bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight.
Drain and discard marinade from chicken. Preheat grill to medium heat. 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.
*Courtesy of Taste of Home*
