We eat a lot of grilled chicken in the summer. We usually skip the skinless, boneless chicken in favor chicken on the bone. Thighs and drumsticks are our favorite. My husband usually just uses some salt and pepper and it is so delicious in its simplicity. But one night I decided we’d try a Hawiian inspired marinade on the chicken. We all agreed that this is our new favorite way to grill chicken!
My husband had an issue with the chicken burning so next time we’re going to try cooking it on a pan on the grill, off heat, first and then finishing it up directly on the grates. Hopefully we’ll get a little less char. I also just read a recipe where you bake the chicken first, then grill — so there’s another idea to cut back on the burning.
- 1 cup packed brown sugar
- ¾ cup ketchup
- ¾ cup soy sauce
- ⅓ cup white wine
- 2½ teaspoons ginger
- 5 lbs chicken leg quarters
- Combine all ingredients except chicken in a bowl. Reserve 1 cup.
- Place chicken and sauce in large bags and toss to coat.
- Refrigerate chicken in bags all day or overnight (about 8 hours).
- When ready to cook, remove chicken from bags and discard marinade.
- Grill chicken over medium heat until done, basting with reserved marinade.
Adapted from Taste of Home Magazine, June/July 2012 issue