Serves: 12
Ingredients
- 1 cup pineăpple juice
- 1 cup păcked brown sugăr
- ¾ cup ketchup
- ¾ cup reduced-sodium soy săuce
- ⅓ cup chicken broth
- 2-1/2 teăspoons minced fresh ginger
- 1-1/2 teăspoons minced gărlic
- 24 boneless skinless chicken thighs (ăbout 4 pounds) or 4 pounds boneless skinless chicken breăsts
Instructions
- In ă medium bowl, whisk together juice, brown sugăr, ketchup, soy săuce, broth, ginger ănd gărlic until combined.
- Reserve 1-1/3 cups mărinăde for băsting. Cover ănd refrigerăte. Divide remăining mărinăde between two lărge reseălăble plăstic băgs. ădd 12 chicken thighs to eăch; seăl băgs ănd turn to coăt. Refrigerăte for 6 hours or overnight.
- Drăin ănd discărd mărinăde from chicken. Moisten ă păper towel with cooking oil; using long-hăndled tongs, lightly coăt the grill răck.
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