So on Tuesday I am cooking this for 150 people at work for lunch. We are doing half Hawaiian burgers (burgers with grilled pineapple) and half Huli Huli Chicken.
Starting with 200 thighs.
Small batch ingredients:
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)
Directions
Reserve 1-1/3 cups for basting; Marinate 8 hours or overnight.
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. Yield: 12 servings.
I am taking a large vintage Cue Cart (sorry guys) charcoal grill (with adjustable charcoal height) to work. We also have a large open face (no lid) gas grill we normally use with 2 propane tanks.
Want to take 3 or 4 colored webers for the effect on the luau. However, I don't trust other cooks with the lids and adding charcoal would be a hassle when you have 30 or 40 people in line. We do start cooking an hour in advance. However, that is never early enough.
Any thoughts ?