This week is an original chicken recipe from Hawaii where the secret is the glaze you can put on the chicken. You can also use the glaze on items like pork chops. It is a dish that needs at least 12 hours to thoroughly make the marinade, so it’s for tomorrow night, not tonight.
Cooking method
In a small bowl, mix the first six ingredients, brown sugar, ketchup, soy, sherry, ginger root and minced garlic. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large Ziploc plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or best overnight.
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.
Nutritional Facts:
2 chicken thighs: 391 calories, 16g fat (5g saturated fat), 151mg cholesterol, 651mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 43g protein.
| Ingredients | Serves 12 |
| Packed brown sugar | 1 cup |
| Ketchup | 3/4 cup |
| Soy sauce | 3/4 cup |
| Sherry or chicken broth | 1/3 cup |
| Minced fresh ginger root | 2-1/2 tspns |
| Minced garlic 1-1/2 tspns | |
| Boneless skinless chicken thighs | 24 |
