Hawaiian Grilled Chicken
When I lived in Hawaii, I got this recipe for chicken marinated in a ginger-soy sauce from a friend. Huli means "turn" in Hawaiian and refers to turning the meat on the grill. —Sharon Boling, Coronado, California
Prep: 15 min. + marinating Grill: 15 min.
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup water
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
1/2 teaspoon Taste of Home - Great Flavors Chicken Stock Concentrate
24 boneless skinless chicken thighs (about 5 pounds)
In a small bowl, mix the first seven 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.
Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, 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. Yield: 12 servings.