Grilled Hawaiian Chicken Thighs

Grilled Hawaiian Chicken Thighs

 

The Meat and Marinade

4 lbs. boneless, skinless chicken thighs

1 C. packed light brown sugar

1 C. soy sauce

6 cloves of garlic, chopped

1-2 inches of fresh ginger, peeled and chopped

1 onion halved and sliced into half moons

1 stick salted butter

 

Marinade Directions

In a bowl, mix the brown sugar and soy sauce together. Keep mixing until almost all the sugar is dissolved in the soy sauce.

Add in the garlic, ginger and onion and mix.

Let the mixture sit for a few minutes.

Put meat into a zip lock bag and pour mixture over it. Depending on how much meat you have you may need to make more marinade and split this into 2 different bags. Let this marinate for at least 4 hours.

 

For the Grill

13×9 Pyrex dish

1 stick of butter

1 bunch green onions sliced small

1 bunch coarsely chopped, fresh cilantro

 

Grilling Directions

Fire the grill to medium-high heat.

Place Pyrex dish on the top shelf of the hot grill.

Add the butter to the Pyrex so it starts to melt.

Add the meat to the grill and cook to perfection.

When the pieces of meat are done place them in the Pyrex to let swim in buttery goodness until all are done and add the green onions and/or cilantro.