Asian BBQ Chicken

Amy

I use this chicken in a lot of different things. It’s great with Lime-Cilantro Rice, or sliced on top of grilled veggies, or with an Asian salad. Sometimes I just take a whole head of cabbage, slice it into 3/4" slices, brush them with a little of the marinade and cook them on the grill for a few minutes on each side until they get some nice charred grill marks. Quick and easy side dish!

ingredients

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

directions

1
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best.
2
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

Source: Our Best Bites