Friday, May 25, 2012

Grilled Huli Huli Chicken


    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 ginger root
    1-1/2 teaspoons minced garlic
    24 boneless skinless chicken thighs (about 5 pounds)


    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.  

Yield: 12 servings.

WW PointsPlus Value 5 per thigh

This recipe comes from the current Taste of Home magazine.  I thought it looks and sounds good.  ---  We tried this recipe this week.  Oh my, it is soooo good.  I marinated for about 8 hours and glazed at the end of grilling.  It going into the Family Favorite section tonight.   We made wraps with the leftover chicken and rice, with bed of lettuce the next day.  Excellent!

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