I received this grilled chicken recipe from a friend while living in Hawaii. (Huli means “turn” in Hawaiian.) It sizzles with the flavors of brown sugar, ginger and soy sauce. The sweet and savory glaze is fantastic on pork chops, too.
—Sharon Boling, San Diego, CA
Prep: 15 min. + marinating • Grill: 15 min. • Makes: 12 servings
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
24 boneless skinless chicken thighs (about 5 lbs.)
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.
3. Grill chicken, covered, on an oiled rack 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.
Per 2 chicken thighs: 391 cal., 16g fat (5g sat. fat), 151mg chol., 651mg sod., 15g carb. (14g sugars, 0 fiber), 43g pro.
MADE WITH LOVE
This is a year-round go-to recipe for me. It tastes just as fab when it’s oven-baked!
JEANNE AMBROSE TASTE OF HOME ENTHUSIAST TEAM