Grilled Huli Huli Chicken

This recipe tastes like it's straight from Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian.

Prep: 15 min. + marinating    Grill: 15 min.   Makes: 12 servings

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

In  a small bowl, mix the first 6 ingredients. Reserve 1 1/3 c. for basting; cover and refrigerate. Divide remaining marinade between 2 large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hrs. 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 med. heat for 6-8 min. on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 min.