Huli Huli Chicken

Ingredients

• 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 teaspoons minced fresh gingerroot
• 1-1/2 teaspoons minced garlic
• 24 boneless skinless chicken thighs (about 6 pounds)

Instructions

1. 1

   Make the marinade: In a small bowl, mix the brown sugar, ketchup, soy sauce, sherry, ginger and garlic. Reserve 1-1/3 cups for basting. Cover and refrigerate the reserved marinade.

2. 2

   Marinate the chicken: Divide the remaining marinade between two large shallow dishes. Add 12 chicken thighs to each dish, and turn the chicken thighs to coat. Cover the marinating chicken, and refrigerate for eight hours or overnight. Editor's Tip: If you're running short on time, you can reduce the marinating time. The chicken won't be as deeply flavored, but even letting the chicken marinate while you preheat the grill is better than no marinating at all! Just don't let the chicken thighs marinate longer than overnight or they will become mushy.

3. 3

   Grill the chicken: Drain the chicken, and discard the marinade. Grill the chicken, covered, on an oiled rack over medium heat for six to eight minutes on each side or until a thermometer inserted into the chicken reads 170°F. During the last five minutes, baste the chicken occasionally with the reserved marinade. Editor's Tip: If you're new to grilling, check out our grilling tips and tricks in this guide for how to grill chicken.