The chicken is marinated all day in a quick Hawaiian BBQ sauce. It is seriously delicious! I used dried ginger in the marinade, but feel free to use fresh ginger. I am not a huge ginger fan, so I didn't use a lot. If you love ginger, bump it up in the marinade.
We used chicken thighs in this recipe. If you aren't a fan of chicken thighs, feel free to use chicken tenders or breasts. I am going to make it with chicken tenders this weekend. YUM! Make sure to brush the chicken with all the reserved sauce - the sauce is way too good to waste!
serves 4
adapted from Taste of Home
(Printable Recipe)
- 1/2 cup packed brown sugar
- 6 Tbsp ketchup
- 6 Tbsp reduced-sodium soy sauce
- 2-1/2 Tbsp sherry or chicken broth
- 1/4 tsp 1/2 tsp dried ginger
- 1-1/2 tsp minced garlic
- 12 boneless skinless chicken thighs (about 2.5 pounds)
In a small bowl, mix the first six ingredients. Reserve 1/2 cup for basting; cover and refrigerate.
Pour marinade over chicken and refrigerate for 8 hours or overnight. (I put the chicken and marinade in a gallon ziplock bag)
Remove chicken from marinade and grill until done, approximately 12 to 15 minutes. Baste chicken with reserved marinade during the last 5 minutes of cooking.
The photo makes me want to reach into my screen.
ReplyDeleteSeems very easy & without much parafonia. I will certainly try tis week end. Thanks.
ReplyDeleteThis was seriously soooooooo good. I could only fit 10 pieces in my bag. They were a little big. I doubled the sauce though. Half to marinade and the other half to pour over when done. I love it poured over rice. Its even better the next day. Definitely making this again and again. So easy to prepare as well. Thank you so much!
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