GRILLING: HAWAIIAN CHICKEN(click here to print)

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)

Nutritional Facts

2 chicken thighs equals 391 calories, 16 g fat (5 g saturated fat), 151 mg cholesterol, 651 mg sodium, 10 g carbohydrate, trace fiber, 43 g protein.

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. Yield: 12 servings.

Picture and recipe from Taste of Home.com