2 1/2 tsp minced fresh ginger
24 boneless skinless chicken thighs (about 5 lbs)
In a small bowl, combine the brown sugar, ketchup, soy sauce, chicken broth, ginger and garlic. Reserve 1 cup for basting. Cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each. Seal bags and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat for 8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes.
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