GRILLED HULI HULI CHICKEN

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. 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
• ¾ cup ketchup
• ¾ cup reduced-sodium soy sauce
• ⅓ cup sherry or chicken broth
• 2 ½ tsp. minced fresh gingerroot
• 1 ½ tsp. minced garlic
• 24 boneless skinless chicken thighs (about 5 lbs.)

1. In a small bowl, mix the first 6 ingredients. Reserve 1 ⅓ cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Cover dishes and refrigerate for 8 hours or overnight.

2. Drain the chicken, discarding marinade.

3. Grill the chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

2 chicken thighs: 391 cal., 16g fat (5g sat. fat), 151mg chol., 651mg sod., 15g carb. (14g sugars, 0 fiber), 43g pro.

TEST KITCHEN TIP

This sweet and savory glaze is also fantastic on pork chops.