HAWAIIAN CHICKEN
- 1 cup sugar free maple syrup
- 3/4 cup ketchup (sugar free or Heinz low sugar)
- 3/4 cup coconut aminos
- 1/3 cup sherry or chicken broth
- 2-1/2 teaspoons minced fresh ginger root
- 1-1/2 teaspoons minced garlic
- 24 boneless skinless chicken thighs (about 5 pounds)
Directions
- 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.
- 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 occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.
Picture and recipe from Taste of Home.com
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