Huli Huli Chicken (Hawaii)

Hawaiians do a lot of grilling, though you can oven bake this versionn also. This one sizzles with the flavours of brown sugar, ginger and soy sauce. Huli means “turn” in Hawaiian. This sweet and savoury glaze is fantastic on pork chops, too.

1 cup brown sugar, packed
¾ cup ketchup
¾ cup soy sauce
⅓ cup sherry or chicken broth
2½ tsp. fresh ginger root, minced
1½ tsp. garlic, minced
24 chicken thighs, boneless, skinless (~ 5 lbs)

In a small bowl, mix the first six ingredients. Reserve 1⅓ 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.

Drain and discard the marinade from the chicken.

Grilled:
Grill chicken, covered, on an oiled rack 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.

Baked:
Pat chicken dry with paper towels; sear in a touch of oil in a skillet or grill pan. Transfer to a 375°F (190°C/170°C fan, Gas Mark 5) oven for basting and baking.

Makes 12 servings.