Something I will be marinating and bagging up to take with me to put on the grill after the evening hunt.
Ingredients
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup (5 tablespoons) chicken broth OR cooking Sherry
1-1/2 - teaspoons minced/ground ginger
1-1/2 teaspoons minced garlic
12 to 24 boneless skinless chicken thighs
Directions:
1. In a medium 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.
2. Drain and discard marinade from chicken. Lightly coat the grill rack with Pam.
3. 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 few minutes.
4. Serve with Rice.
Ingredients
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup (5 tablespoons) chicken broth OR cooking Sherry
1-1/2 - teaspoons minced/ground ginger
1-1/2 teaspoons minced garlic
12 to 24 boneless skinless chicken thighs
Directions:
1. In a medium 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.
2. Drain and discard marinade from chicken. Lightly coat the grill rack with Pam.
3. 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 few minutes.
4. Serve with Rice.
Attached Files
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