No A/C in the OC means BBQ

I've lost track of the number of days in this current heat wave.  Even the ocean breeze has disappeared.  Admittedly, I've been spoiled with having central air and that lovely breeze to the extent that I never worry about "heating up the house" with the ovens as I did when breezes and a/c were not available.  However, all that changed today.

When it's 82 degrees F in the house, the oven just shouldn't be turned on.  So tonight the menu was Huli Chicken on the BBQ, a quick and easy Sumi Salad and Hawaiian Sweet Bread with Root Beer floats for dessert.  Yummy!  Easy!  No heat added to the house!

Huli Chicken:
Put 12 boneless, skinless chicken thighs into each of 2 Ziploc freezer bags.
Cover with half the marinade in each bag and freeze.  When you are ready to  serve this meal, simply defrost and the meat will marinate at the same time.  The meat can be broiled or bar-b-cued.

For the marinade mix together:
3/4 C ketchup
1 C brown sugar, packed
3/4 C soy sauce, reduced sodium
1/ C chicken broth or sherry
1 1/2 tsp. minced garlic
1 - 2 1/2 tsp. ginger, ground

Grill 6-8 minutes on each side or until no longer pink. Discard marinade.

Originally from Sharon Boling in Taste of Home magazine.  She uses fresh ginger, but I substituted ground.