mjd
Veteran
MJ's comments: I would never use that much soy sauce, maybe about half that but I didn't want to alter their recipe. Sometimes, I've done something similar with pineapple slices (add the juice to the marinade) and grill the pineapples when the chicken is almost done.
GRILLED HULI HULI CHICKEN
Grilled Huli Huli Chicken
1 c brown sugar packed
3/4 c ketchup
3/4 c low-sodium soy sauce
1/3 c chicken broth
2 1/2 tsp minced fresh ginger
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (about 5 lbs) (This makes a TON - I made half a batch)
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 re-sealable 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
Grilled Huli Huli Chicken
1 c brown sugar packed
3/4 c ketchup
3/4 c low-sodium soy sauce
1/3 c chicken broth
2 1/2 tsp minced fresh ginger
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (about 5 lbs) (This makes a TON - I made half a batch)
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 re-sealable 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.