To all of you who found this on Pinterest-welcome! I hope you take a few minutes to look around on my blog. Some of my all time favorite recipes are : black beans & rice with chicken and apple salsa, Lacies infamous broccoli and craisin salad, potato and ham spinach frittata, rustic balsamic chicken with roasted tomatoes and asparagus,caramelized onion mashed potatoes,sweet and sour meatballs, coconut banana bread with lime glaze, just to name a few! Thanks for stopping by.-Judy
According to Taste of Home magazine, this recipe comes from Hawaii. Huli means "turn" in Hawaiian. These were very flavorful. The marinade is very close to the Barbecue Glaze I put on my Cedar Plank Pork. Thighs are such a great cut of meat to grill - they don't dry out like the breasts do.
from Taste of Home Magazine
1 c brown sugar packed
3/4 c ketchup
3/4 c low-sodium soy sauce
1/3 c chicken broth
2 1/2 tsp minced fresh ginger
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (about 5 lbs) (This makes a TON - I made half a batch)
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. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
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.