Grilled Brown Sugar Chicken Thighs - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

1 each

Ingredients

	Metric	Imperial
Chicken Thigh, Bone-In, IQF	25 each (3.225 kg)	25 each (7.1 lbs)
Brown Sugar	375 ml	1 1/2 cups
Ketchup	300 ml	1 1/4 cups
Soya Sauce, reduced sodium	300 ml	1 1/4 cups
Chicken Broth, reduced sodium	125 ml	1/2 cup
Ginger root, fresh, minced	25 ml	5 tsp
Garlic, fresh, minced	15 ml	1 Tbsp

Two days before, thaw chicken thighs in a 2" deep insert pan in a refrigerator at 4'C/40'F or lower.
One day before, prepare the marinade. Mix together the brown sugar, ketchup, soya sauce, chicken broth, ginger and garlic; reserve 330 mls of marinade for basting. Place chicken thighs in 2" deep insert pan, add marinade and turn to coat. Cover and refrigerate overnight at 40'F/4'C or lower.
Preheat convection oven to 375'F/190'C. Drain chicken, discarding marinade. Bake for ~20 minutes and baste with reserved marinade during the last 5 minutes of cooking. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
Serve 1 Grilled Brown Sugar Chicken Thigh per serving.

Serve with steamed rice and grilled asparagus (sides are not included in the nutritional information)