HAWAII CHICKEN RECIPE, THE BEST OF BOTH WORLDS, BOTH SWEET AND SAVORY
We located this chicken recipe from a work colleague who had gone to school in Hawaii, and we are lucky she did. Immediately you taste the flavors of brown sugar, ginger and soy sauce. There’s a glaze here too, both sweet and savory works on all white meats, great on tenderloin or on pork chops, too. Hawaii style!
RECIPE INCLUDE BASTING AND REFRIGERATION, EXTRA MARINADE INCLUDED
The recipe below will make twelve servings, please adjust for your personal need. In a small mixing bowl, mix the first six ingredients below (brown sugar, ketchup, soy sauce, chicken broth, ginger, minced garlic). Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large re-sealable plastic bags. Add the 12 chicken thighs to each; seal bags tight and turn to coat. Refrigerate for 8 hours or so, basically overnight.
RECIPE CALLS TO DRAIN MARINADE FROM CHICKEN, BUT DON’T FORGET THE OIL, AND GRILL
Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. 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. Yield: 12 servings. For grilling, we love the moistness of chicken thighs, and they’re economical and juicy. But use any cut of chicken you prefer Pat chicken dry with paper towels; sear in a touch of oil in a skillet or grill pan. Transfer to a 375-degree oven for basting and baking.
- 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 gingerroot
- 1-1/2 teaspoons minced garlic
- 24 boneless skinless chicken thighs (about 5 pounds)