Huli huli chicken

 I made this huli huli chicken recipe last week and OH MY WORD it was SO SO SO GOOD!  Dave and I joked that it was giving "mall chicken" from back in the day when you'd go get that bourbon chicken at the food court but SO MUCH BETTER!  Dave and I ate ours over sticky jasmine rice and the kids made sliders with Hawaiian rolls. It was super flavorful, super easy and the leftovers reheated beautifully.  This will for sure be on repeat and I hope you love it too!

What You'll Need...

• 1 cup packed brown sugar
• 3/4 cup ketchup
  
• 3/4 cup reduced-sodium soy sauce
• 1/3 cup sherry or chicken broth
• 2-1/2 teaspoons minced fresh gingerroot
• 1-1/2 teaspoons minced garlic
• 4-ish lbs of boneless, skinless chicken thighs

What You'll Do...

1. In a small bowl, combine first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Pour the remaining marinade into a ziplock bag and marinate for 8 hours or overnight.
2. Drain chicken, discarding marinade.
3. Grill chicken 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 last 5 minutes.
4. Chop chicken and serve over rice or on Hawaiian rolls.