You need to mix the marinade before hand and refrigerate for 8 hours or overnight. We placed the chicken into a large resealable bag for the night.
Grilled Huli Huli Chicken
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup soy sauce
1/3 cup chicken broth
2 1/2 tsp. minced fresh gingerroot
1 1/2 tsp. minced garlic
24 bonless skinless chicken thighs
1. In a small bowl, mix the first six ingredients. Reserve 1 1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add chicken thighs to each. Seal bags and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill Chicken, covered, over medium heat for 6-8 minutes on each side or unitl no longer pink; bast ocasionally with reserved marinade during the last 5 minutes.