Ingredients
Scale
- 2-5 lb chicken thighs, boneless, skinless
- ¾ cup low-sodium soy sauce
- ¾ cup ketchup
- 1 cup brown sugar, packed
- ⅓ cup chicken broth
- 2 ½ teaspoons fresh ginger, grated
- 2 teaspoons garlic, minced
Instructions
- Combine soy sauce, ketchup, brown sugar, chicken broth, grated ginger, and minced garlic in a bowl
- Whisk until brown sugar is fully dissolved
- Pat chicken thighs dry with paper towels
- Place in a resealable bag or shallow dish
- Pour marinade over chicken and coat evenly
- Refrigerate for 2 hours minimum (or overnight)
- Preheat grill to 375-400°F and oil grates
- Remove chicken from marinade, letting excess drip off
- Place on grill and cook 5-7 minutes per side
- Brush frequently with reserved marinade during grilling until chicken reaches 165°F
Notes
- For best results use chicken thighs of similar size for even cooking
- Marinating overnight enhances flavor
- Reserve ¼ cup of marinade before adding to chicken for basting
- Serve with grilled pineapple slices for an authentic Hawaiian touch
- Prep Time: 15
- Cook Time: 30
- Category: Grilled Recipes
- Method: Grilling
- Cuisine: Hawaiian