'Grilled Huli Huli Chicken'
Source: Adapted from A Foodie In Utah
1/2 cup brown sugar packed
1/4 cup ketchup
1/4 cup soy sauce (or coconut aminos)
1/3 c cup chicken broth
1 teaspoon ground ginger
1 teaspoon minced garlic
2-3 lbs boneless skinless chicken thighs
1. In a small bowl, mix the first six ingredients. Reserve 1/4 cup for basting; cover and refrigerate.
2. Place remaining marinade in a large zip-lock bag. Add chicken thighs and seal bags; turn to coat. Refrigerate for 8 hours or overnight.
3. Drain and discard marinade from chicken. Spray the grill with grilling cooking spraay and heat.
4. 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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