Sunday, December 6, 2009

Asian BBQ Chicken

Asian BBQ Chicken
from Our Best Bites

1/4 cup packed brown sugar
1/4 cup soy sauce
2 TB lime juice
1/4 tsp cayenne pepper
1/4 tsp curry powder
3-4 garlic cloves, minced
1 tsp fresh ginger, grated
8 boneless, skinless chicken thighs

1. Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar.
2. 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. (We only did four hours but I think overnight would have definitely been better!)

3. 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.

I served with Lime-Cilantro Rice with Pineapple

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