Ingredients:

• 1 cup packed brown sugar
• 3/4 cup ketchup
• 3/4 cup reduced-sodium soy sauce
• 1/3 cup sherry (or chicken broth as a substitute)
• 2 1/2 teaspoons minced fresh ginger
• 1 1/2 teaspoons minced garlic
• 24 boneless, skinless chicken thighs (about 6 pounds)

Instructions:

1. Make the Marinade
   In a small bowl, whisk together brown sugar, ketchup, soy sauce, sherry (or chicken broth), ginger, and garlic. Set aside 1 1/3 cups of this marinade to use for basting, then cover and refrigerate it.
2. Marinate the Chicken
   In two shallow dishes, divide the remaining marinade equally. Add the chicken thighs, turning to coat them in the marinade. Cover and refrigerate for at least 8 hours, or overnight for deeper flavor. (Tip: If you're short on time, marinate while you preheat the grill. The chicken will still have great flavor, but marinating overnight works best!)
3. Grill the Chicken
   Preheat the grill to medium heat. Remove the chicken from the marinade and discard the leftover marinade. Grill the chicken, covered, on an oiled rack for 6-8 minutes per side, or until the internal temperature reaches 170°F. During the last 5 minutes of grilling, baste the chicken occasionally with the reserved marinade to create a sticky glaze.

Serving Suggestions:

• Serve this flavorful chicken alongside traditional sides like rice, coleslaw, and Hawaiian macaroni salad, or use it in sandwiches with grilled pineapple. For a twist, chop the grilled chicken and add it to tacos, salads, or lettuce wraps.

Variations:

• Add pineapple: Substitute unsweetened pineapple juice for the sherry for a tropical twist.
• Try different cuts of chicken: Use skinless chicken breasts, bone-in thighs, or even chicken wings—just adjust the cooking times for each cut.

Storing and Reheating:

• Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through.