Aloha Barnyard Buzzard

Bringing a little treat from the Hawaiian Islands to your grilled chicken. This sweet and savory glaze is fantastic on pork chops, too.

Time:  35 min. (Prep: 15 min. + marinating Grill: 20 min.)
Servings:  12


  • 1 cup packed brown sugar
  • 3/4 cup ketchup
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup chicken broth
  • Small can crushed pineapple
  • 1-1/2 teaspoons minced garlic
  • 24 boneless skinless chicken thighs (about 5 pounds)


  • In a small bowl, mix the first six ingredients. Reserve 1-1/2 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
  • Drain chicken, discarding marinade.
  • Grill chicken, covered, on an oiled rack over medium heat for 10 minutes on each side; baste occasionally with reserved marinade.
*Enjoy your barbecue, the outdoors, and the grilling time.  Always be cautious and never leave open flames unattended for any prolonged length of time.
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