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,