Huli Huli Chicken

I love reading cooking magazines. I used to subscribe to four different magazines. I'm down to just a couple these days. I always find new meals in them. Sometimes it's a full recipe, sometimes it's an inspiration to tweak an existing recipe, but there are so many ideas between those covers. Today's recipe came from one of those cooking magazines. It sounded tasty and the preparation was simple (just what every mom wants, right?). The key to this is to let it marinate for at least 8 hours. I usually make the day or night before we're going to eat it and really let it soak into the chicken. Obviously, it was a hit or I wouldn't be sharing it. Here's what you need:

 

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!