Ingredients:
 
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)
 
Directions:

In a small bowl, mix the first six ingredients. Remove 1-1/3 cups for basting, cover the container you place it in and refrigerate.

Divide the remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each. Seal bags and turn the bags over to coat the chicken thoroughly. Refrigerate for 8 hours minimum, but overnight is best.

Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill the chicken over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with the reserved marinade during the last 5 minutes.