Recipe Background
A luau is a traditional Hawaiian party or feast with quite a bit of history behind them. Unless you actually live in Hawaii, you probably won't get a chance to experience one directly, but you can bring the feeling of one to your own table with this Luau Chicken. The chicken that comes off the grill is deep golden-brown, sweet, and savory, with just a hint of spice from ginger root. Served with some grilled pineapple, Luau Chicken can bring the white sand of Hawaii to your tastebuds... metaphorically, of course!
A luau is a traditional Hawaiian party or feast with quite a bit of history behind them. Unless you actually live in Hawaii, you probably won't get a chance to experience one directly, but you can bring the feeling of one to your own table with this Luau Chicken. The chicken that comes off the grill is deep golden-brown, sweet, and savory, with just a hint of spice from ginger root. Served with some grilled pineapple, Luau Chicken can bring the white sand of Hawaii to your tastebuds... metaphorically, of course!
Ingredients
- 1 cup brown sugar packed
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce
- 1/3 cup sherry or chicken broth
- 2 1/2 teaspoons fresh gingerroot minced
- 1 1/2 teaspoons garlic minced
- 24 chicken thighs boneless and skinless
- olive oil to taste, for oiling the grill rack
Directions
- In a small bowl, mix the brown sugar, the ketchup, the soy sauce, the sherry, ginger root, and the garlic together.
- Reserve 1 1/3 cups of the marinade mixture for basting. Cover and refrigerate the reserved portion.
- Divide the remaining marinade between two large, shallow dishes.
- Add 12 of the chicken thighs to each of the shallow dishes and turn them to coat in the marinade.
- Refrigerate the thighs, covered, for at least 8 hours and up to overnight.
- Preheat the grill to medium and oil the grill rack.
- Drain the chicken, discarding the marinade they were soaking in.
- Grill the chicken, covered, until a thermometer inserted into the thickest piece reads 170 degrees F, about 6-8 minutes per side. Baste the thighs with the reserved marinade during the last 5 minutes of cooking.
- Serve.
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