Thick Brush Stroke

Huli Huli Chicken

INGREDIENTS 

▢1 cup brown sugar, packed ▢¾ cup ketchup ▢¾ cup reduced-sodium soy sauce ▢⅓ cup chicken broth ▢2 teaspoons ginger ▢2 teaspoons minced garlic ▢12 boneless skinless chicken thighs

Thick Brush Stroke

STEP-1

Mix brown sugar, ketchup, soy sauce, broth, ginger, and garlic in a small bowl. 

Thick Brush Stroke

STEP-2

Take out 1 cup and reserve for basting (and refrigerate).

Thick Brush Stroke

STEP-3

Place the rest of the marinade into a large Ziploc bag with the thighs. 

Thick Brush Stroke

STEP-4

Refrigerate overnight.

Thick Brush Stroke

STEP-5

Discard marinade from chicken and grill thighs until no longer pink (about 8 minutes per side), basting with the extra marinade as you grill.

Thick Brush Stroke

STEP-6

Serve warm.