Ingredients
1 cup packed brown sugar3/4 cup ketchup3/4 cup reduced-sodium soy sauce1/3 cup sherry or chicken broth2-1/2 teaspoons minced fresh gingerroot1-1/2 teaspoons minced garlic24 boneless skinless chicken thighs (about 6 pounds)
Preparation
In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 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.
Drain chicken, discarding marinade.
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.
