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Ingredients:
- 1/2 cup packed light brown sugar
- 6 tablespoons ketchup
- 6 tablespoons low-sodium soy sauce
- 3 tablespoons chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh minced ginger root
- 1 teaspoon minced garlic
- 3 pounds boneless, skinless chicken thighs
Instructions:
In a small bowl, combine the brown sugar, ketchup, soy sauce, chicken broth, apple cider vinegar, ginger, and garlic.
Place the chicken thighs in a shallow dish large enough that they can be laid in a single layer. (You can also place them in a ziplock bag.)
Reserve 1/2 cup of the marinade, and add the rest to the dish with the chicken thighs. Turn to coat the chicken in the sauce.
Cover the dish and refrigerate for 8 hours, or overnight.
When ready to make the chicken, remove it from the refrigerator and let it sit at room temperature for 30 minutes.
Preheat a grill to medium heat.
Grill the chicken until it reaches 170ºF, about 12-16 minutes, turning a few times during the cooking time. Baste the chicken with the reserved marinade during the last 5 minutes of cook time
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