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Tuesday, September 2, 2014

Huli Huli Chicken

Nathan- "The seasoning on that chicken was realllllll good, it keeps your mind on it".  It was unanimous that the chicken was amazing, we all enjoyed it.  It started raining right before dinner so I wasn't able to grill the chicken, instead I threw the chicken and marinade in a skillet and let it simmer for 15-20 minutes until the liquid became thick and adhered to the chicken.  This was an easy meal and came together quickly.

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 5 pounds)

In a small bowl, mix the first six 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.

Grilled Huli Huli Chicken Recipe

Read more: http://www.tasteofhome.com/recipes/grilled-huli-huli-chicken#ixzz3BhYt3PIa

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