We moved to Riverton a couple of years ago and have been so happy to meet some wonderful new friends here.  One of the special families we love are the Browns who live just a few houses down from us on our street.  We were over at the Browns house for dinner this past summer and they served the most WONDERFUL Huli Huli chicken thighs.  I am not usually a big chicken fan, but this stuff I can eat like candy. 

This Huli Huli Chicken is a sweet, Hawaiian variation of a teriyaki chicken that just melts in your mouth.  We have made this a couple of times here at home since then already and just love it.  This recipe makes enough for a crowd, so unless you are having a party, you will want to use much less chicken!  However, I always make all of the sauce. 😉  

Note:  If you want some of the sauce for serving, make sure and separate that from the basting sauce BEFORE you start cooking to avoid contaminating all the sauce with raw chicken.  Any left over sauce from marinating or basting should be disposed of, not re-used or served with the chicken.

Ingredients

• 1 cup packed brown sugar
• 3/4 cup ketchup
• 3/4 cup soy sauce
• 1/3 cup chicken broth
• 2 1/2 tsp grated ginger
• 1 1/2 tsp minced garlic
• 5lbs (approximately 24) boneless, skinless chicken thighs

Instructions:

1. In a bowl, mix together the brown sugar, ketchup, soy sauce, chicken broth, ginger and garlic.  
2. Reserve 1 cup of the sauce for basting and serving with the chicken.  (Reserve more if you aren’t cooking 5lbs of chicken!) Cover that reserved sauce and refrigerate.
3. Divide remaining marinade between 2 large Ziploc bags and add 12 thighs to each bag.  Refrigerate for 8 hours.
4. When ready to cook, remove chicken from the marinade and dispose of the bags with marinade.  Grill chicken, covered over medium heat for 6-8 minutes on each side or until the temperature reaches at least 165.  Baste occasionally with some of the reserved marinade during last five minutes.