*Fourth of July Collection-PREP: 15 minutes and marinating GRILL: 15 minutes MAKES: 12 servings 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 gingeroot 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 the remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal the 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 the chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with marinade during the last 5 minutes. (Source: Taste of Home & photo also)
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