Ingredients
Scale
- 2-5 lb chicken thighs (boneless, skinless)
- ¾ cup low-sodium soy sauce
- ¾ cup ketchup
- 1 cup brown sugar (packed)
- ⅓ cup chicken broth
- 2 ½ teaspoons grated fresh ginger
- 2 teaspoons minced garlic
Instructions
- Pat chicken thighs dry with paper towels
- Trim excess fat from the thighs
- Combine soy sauce, ketchup, brown sugar, and chicken broth in a medium bowl
- Stir until brown sugar dissolves completely
- Add grated ginger and minced garlic to the bowl
- Whisk all ingredients until smooth
- Pour marinade over chicken thighs in a resealable freezer bag, ensuring full coverage
- Seal the bag and refrigerate for 4 hours or overnight
- Flip the bag or stir contents every 30 minutes during marinating (if weight-saving) for better flavor absorption
- Preheat grill to medium-high (350°F/175°C)
- Grill chicken for 6-7 minutes per side or until juices run clear and marinade is caramelized
- Let rest 5 minutes before serving
Notes
- Marinating overnight enhances flavor penetration.
- Use a UV-safe UV protectant spray for external grilling safety.
- Rotate the thighs occasionally for even charring.
- Ensure proper UV protection practices if grilling outdoors.
- Prep Time: 15
- Cook Time: 20
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: Hawaiian