Holy cow! It’s been so long since I’ve posted a new recipe on IAK. Between work, kid sports, school and just life in general, I’ve been swamped. I’ve had great intentions to post before this, but by the time I get a few minutes to myself at night, I usually end up crashing. Thank you to Joanne for encouraging me to update IAK!
Even though I haven’t been posting, it doesn’t mean I haven’t been cooking up a storm! I have so many great recipes to share with you! Starting with this one!
Compliments of It’s a Keeper
1/4 cup brown sugar
1/2 cup ketchup
1/2 cup reduced-sodium soy sauce
1/4 cup sherry or chicken broth
2 tsp minced fresh ginger root
1 tsp minced garlic
2 lbs boneless skinless chicken thighs
In a small bowl, mix the first six ingredients. Reserve 1 cup for basting; cover and refrigerate. Pour remaining marinade over chicken, making sure it is completely covered. Refrigerate for 8 hours or overnight.
Grill chicken until no longer pink, basting with reserved marinade during the last 5 minutes.
Is It a Keeper?
This is definitely a keeper in my book! I’ll be making this over and over again! It was super easy to put together and was so delicious! I actually mixed up everything the night before I was going to make it and marinated it overnight. It was perfect! The chicken (I used boneless, skinless breasts) was so flavorful and juicy! You could probably even make it in the oven if you aren’t able to grill it.
I really liked the sweetness mixed with the Asian flavors. You might have noticed that I have a thing for Asian inspired recipes. Some of my favorites are Asian Salad, Sesame Noodles and Slow Cooker Honey Garlic Chicken.
What’s your favorite Asian inspired food?
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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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