Huli Huli Chicken
4 – 6 Boneless Chicken Thighs, cleaned of excess fat, cut into chunks
Sauce:
½ c. Brown Sugar
1/3 c. Ketchup
2 T. Dry Sherry
1 ¼ t. Grated Ginger
½ t. Garlic Powder
½ t. Onion Powder
1 T. Garlic Chili Paste
1 T. Soy Sauce
½ t. Sesame Oil
Reserve 1/3 c. sauce for basting. Marinate Chicken chunks in sauce for 3 hours or overnight.
One half hour before grilling, drain marinate off chicken. Add 1 T. Canola oil and stir to coat. Grill over med-high flame on a piece of non-stick foil. After turned twice, baste with reserved sauce, allow to caramalize.
Serve with basmati rice.
4 – 6 Boneless Chicken Thighs, cleaned of excess fat, cut into chunks
Sauce:
½ c. Brown Sugar
1/3 c. Ketchup
2 T. Dry Sherry
1 ¼ t. Grated Ginger
½ t. Garlic Powder
½ t. Onion Powder
1 T. Garlic Chili Paste
1 T. Soy Sauce
½ t. Sesame Oil
Reserve 1/3 c. sauce for basting. Marinate Chicken chunks in sauce for 3 hours or overnight.
One half hour before grilling, drain marinate off chicken. Add 1 T. Canola oil and stir to coat. Grill over med-high flame on a piece of non-stick foil. After turned twice, baste with reserved sauce, allow to caramalize.
Serve with basmati rice.