GRILLED HULI HULI CHICKEN RECIPE

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I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Hulimeans "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. Sharon Boling, San Diego, California

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 5 pounds)

DIRECTIONS

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.
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 the last 5 minutes. Yield: 12 servings.

Test Kitchen Tips
  • For grilling, we love the moistness of chicken thighs, and they're economical, too. But use any cut of chicken you like.
  • This sweet and savory glaze is also fantastic on pork chops.
  • Transport yourself to Hawaii without firing up the grill! Pat chicken dry with paper towels; sear in a touch of oil in a skillet or grill pan. Transfer to a 375-degree oven for basting and baking.


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