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Grilled Huli Huli Chicken
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.YIELD:12 servings 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
1. 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.
2. Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. 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.
Nutritional Facts
2 chicken thighs equals 391 calories, 16 g fat (5 g saturated fat), 151 mg cholesterol, 651 mg sodium, 15 g carbohydrate, trace fiber, 43 g protein.
Wine Pairings
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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