Huli is Hawaiian for "turn"; these flavors will sizzle on your grill!
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup chicken broth
2-1/2 tsp minced fresh gingerroot
1-1/2 tsp minced garlic
24 boneless skinless chicken thighs
In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occassionally with reserved marinade during the last 5 minutes.