Local-style BBQ Chicken
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium shoyu
- 1/3 cup chicken broth
- 2-1/2 teaspoons minced fresh ginger
- 1-1/2 teaspoons minced garlic
- 24 boneless skinless chicken thighs (about 5 pounds)
Local-style BBQ Chicken
Featured in the Honolulu Star-Advertiser on June 14, 2017.
Ingredients:
Directions:
- In a small bowl, combine brown sugar, ketchup, shoyu, chicken broth, ginger, and garlic.
- Reserve 1 1/2 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 and marinate overnight.
- Drain and discard marinade.
- Heat grill to medium.
- Before placing chicken on grill, oil grill grates well.
- Place chicken on grill, cover for 6-8 minutes on each side or until chicken is no longer pink.
- Baste occasionally with marinate during last 5 minutes.
Makes 12 servings.
Tip: Reduce sticking on your grill rack by soaking a paper towel in vegetable oil and use tongs to rub the paper towel over the rack.
Tip: Using a grill basket may be a convenient way to grill smaller foods, such as vegetables and fish, which may fall through the grill rack or are too tedious to turn each one over one by one.
Approximate Nutrient Analysis per serving:
370 calories, 9 g fat, 2.5 g saturated fat, 215 mg cholesterol, 1100 mg sodium, 23 g carbohydrate, 0 g fiber, 21 g sugar, 46 g protein
