Local Coronado resident Sharon Boling’s recipe for Grilled Huli Huli Chicken was featured in the current issue of Taste of Home magazine, the leader in easy and accessible reader-submitted recipes read by 16MM people nationwide. Taste of Home receives 10s of thousands of recipes each year and Sharon’s was chosen as a great addition to any Fourth of July menu.

Sharon’s recipe sizzles with the flavors of brown sugar, ginger and soy sauce.

Grilled Huli Huli Chicken - By Sharon Boling

Prep: 15 mIn. + Marinating

Grill: 15 mIn.

Yield: 12 Servings

Ingredients

• 1 cup packed brown sugar
• 3/4 cup ketchup
• 3/4 cup reduced-sodium soy sauce
• 1/3 cup sherry or chicken broth
• 21/2 tsp. minced fresh gingerroot
• 11/2 tsp. minced garlic
• 24 boneless skinless chicken thighs (about 5 lbs.)

Directions

1. 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 plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

For additional Fourth of July recipes, visit www.TasteofHome.com or pick-up the June/July issue on stands now.