1 cup packed brown sugar
3/4 cup ketchup
3/4 cup soy sauce
1/3 cup sherry or chicken broth
2-1/2 tsp minced fresh ginger root
1-1/2 tsp minced garlic
8 boneless skinless chicken thighs (or 4 boneless skinless chicken breasts)
In a large ziploc bag, mix all the ingredients except chicken.
Reserve about 1 cup of marinade and set aside.
Place chicken into bags and mush well to distribute the marinade.
Refrigerate at least 8 hours (I recommend overnight).
When ready to cook, heat grill to medium heat.
Oil the rack with a touch of oil to prevent sticking.
Place chicken on grill and cook 6-8 minutes on each side (or until no longer pink).
Baste occasionally with reserved marinade.
I served the chicken with some grilled pineapple and white rice. The reserved marinade also makes a great sauce for dipping and the rice. Try it out! Add a little Hawaiian into your meal plan!