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Huli-Huli Chicken & Roasted Root Veggies

























Huli-Huli Chicken

Yield: 12 servings.

Ingredients:
•  1 cup packed brown sugar
•  ¾ cup ketchup
•  ¾ cup reduced-sodium soy sauce
•  ⅓ cup sherry or chicken broth
•  2 ½ teaspoons minced fresh ginger root
•  1 ½ teaspoons minced garlic
•  24 boneless skinless chicken thighs (about 5 pounds)



Recipe:
  1. In a small bowl, mix the first six ingredients. Reserve 1 ⅓ cups 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.

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

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

© Taste of Home 2013
 

Roasted Root Veggies

Yield: 15 servings.

Ingredients:
•  3 large red potatoes, cut into 1-inch cubes
•  1 large red onion, cut into wedges
•  5 medium carrots, halved and quartered
•  2 medium turnips, peeled and quartered
•  2 medium parsnips, peeled and cut into ¼inch strips
•  1 small rutabaga, peeled and cut into ¾inch cubes
•  2 tablespoons canola oil
•  1 teaspoon dried thyme
•  ⅛ teaspoon pepper



Recipe:
  1. Toss all of the ingredients in a large bowl. Transfer to a 15-in. x 10-in. x 1-in. Baking pan coated with cooking spray.

  2. Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.

© Taste of Home 2013




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