1 c. packed brown sugar
3/4 c. ketchup
3/4 c. reduced sodium soy sauce
1/3 c. cooking sherry or chicken broth
2 1/2 t. fresh ginger, minced
1 1/2 t. garlic, minced
24 boneless, skinless chicken thighs
Combine the first 6 ingredients. Reserve 1 1/3 c. for basting. Cover and refrigerate. Divide remaining marinade between 2 large ziploc bags. Add 12 chicken thighs to each bag, seal, turn to coat. Refrigerate overnight, or a minimum of 8 hours. Drain and discard marinade from chicken when ready to cook. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during last 5 minutes. *May also be cooked in rotisserie oven, or inside oven, if a grill is not available. Yummy!
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