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1 cup packed brown sugar

¾ cup ketchup

¾ cup reduced-sodium soy sauce

⅓ cup sherry or chicken broth

½ teaspoons minced fresh gingerroot

½ teaspoons minced garlic

24 boneless skinless chicken thighs (about 6 pounds)

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1. In a small bowl, mix the first 6 ingredients. Reserve 1-⅓ cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.

2. Drain chicken, discarding marinade.

3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

NOTES:

Add pineapple: Huli huli sauce always includes an acidic component, but it doesn’t have to be sherry. For added flavor, try substituting unsweetened pineapple juice for the sherry. Use canned instead of fresh pineapple juice, which contains an enzyme that can make meat mushy.

Substitute another cut of chicken: You can substitute boneless skinless chicken breasts or bone-in chicken thighs. You can even use the marinade to make huli huli chicken wings! Just make sure to adjust the cooking time so the chicken reaches a safe internal temperature of 165° for white meat or 170° for dark meat.

Make huli huli pork chops: This marinade would taste fantastic on pork, especially grilled pork chops.

Use the oven or broiler: If you don’t feel like firing up the grill, sear the chicken in a touch of oil in a skillet or grill pan. Then, transfer the chicken to a 375° oven for basting and baking. Or, use another way to cook chicken, like the broiler.