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

1. Make the Marinade
   In a small bowl, whisk together brown sugar, ketchup, soy sauce, sherry (or chicken broth), ginger, and garlic. Reserve 1 1/3 cups for basting and refrigerate.
2. Marinate the Chicken
   Divide remaining marinade into two shallow dishes. Add chicken thighs and coat evenly. Cover and refrigerate for at least 8 hours or overnight. If short on time, marinate while preheating the grill.
3. Grill the Chicken
   Preheat the grill to medium heat. Remove chicken from marinade and discard leftover marinade. Grill covered on an oiled rack for 6–8 minutes per side until internal temperature reaches 170°F. During the last 5 minutes, baste occasionally with reserved marinade to form a sticky glaze.
4. Serving Suggestions
   Serve with rice, coleslaw, or Hawaiian macaroni salad. For variety, chop grilled chicken into tacos, salads, or lettuce wraps.

• Add Pineapple: Substitute pineapple juice for sherry for a tropical twist.
• Different Chicken Cuts: Use skinless breasts, bone-in thighs, or wings; adjust cooking times accordingly.

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