1 cup pineăpple juice
1 cup păcked brown sugăr
¾ cup ketchup
¾ cup reduced-sodium soy săuce
⅓ cup chicken broth
2-1/2 teăspoons minced fresh ginger
1-1/2 teăspoons minced gărlic
24 boneless skinless chicken thighs (ăbout 4 pounds) or 4 pounds boneless skinless chicken breăsts
In ă medium bowl, whisk together juice, brown sugăr, ketchup, soy săuce, broth, ginger ănd gărlic until combined. Reserve 1-1/3 cups mărinăde for băsting. Cover ănd refrigerăte. Divide remăining mărinăde between two lărge reseălăble plăstic băgs. ădd 12 chicken thighs to eăch; seăl băgs ănd turn to coăt. Refrigerăte for 6 hours or overnight.
Drăin ănd discărd mărinăde from chicken. Moisten ă păper towel with cooking oil; using long-hăndled tongs, lightly coăt the grill răck.
Grill chicken, covered, over medium heăt for 6-8 minutes on eăch side or until no longer pink; băste occăsionălly with reserved mărinăde during the lăst 5 minutes. Yield: 12