Here was my chicken that I made on Memorial weekend. It was a huge hit!
1 Cup brown sugar
3/4 Cup ketchup
3/4 C soy sauce
1/3 C chicken broth
2 tsp ginger
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (I used a cut up fryer and additional chicken legs)
1. Mix the marinade ingredients. Reserve 1 1/3 Cups for basting; cover and refrigerate. Add remaining marinade and chicken into a Ziploc bag and refrigerate 8 hours or overnight.
2. Drain and discard marinade for chicken.
3. Grill chicken, covered over medium heat until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.
** I cook my chicken in the microwave for about 11 minutes to reduce the time on the grill. It keeps the chicken from getting blackened.
This is a great tasting chicken! It’s the finger-licking sort…really!
With love and an extra napkin,
RefreshHer 
Yaaay!!! I love chicken on the grill but DO NOT like it dry. 😦 Ick! Can't wait to try this one.
Now….for some poodle skirt pics! ;}
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Hope you love this like we did, Rebecca. I saw the poodle picture had been made public. Yowee.
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We're doing the grilled chicken tonight! Yum! Love the extra tip of cooking it in the microwave first. I am not a “cook” at heart so anything to shorten my time in the kitchen is a blessing! 😉 I will not be able to marinade for 8 hours…my chicken is thawing as we speak, er…type…but I will do the basting so maybe that will keep it juicy!
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