Asian BBQ ChickenFrom ourbestbites.com (I have decided to start paying homage to the blogs I get my recipes from)
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 (I used that pre-minced ginger you get in a jar)
8 boneless, skinless chicken thighs (I only made 4, but mine were bone-in, skin-on so I don't know if that makes them bigger or something.... but next time I will do boneless, skinless, because it was TONS more work!)
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 (I used that pre-minced ginger you get in a jar)
8 boneless, skinless chicken thighs (I only made 4, but mine were bone-in, skin-on so I don't know if that makes them bigger or something.... but next time I will do boneless, skinless, because it was TONS more work!)
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight) (I did mine for about 5 hours - who thinks a whole day ahead!?)
Preheat a grill (or an indoor grill pan or broiler). (I used my new indoor grill pan....YAY!) 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. Optional: garnish with sliced green onions
*Tip: When I make this I usually make 1 1/2 times the marinade. I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor. (I think next time I will save some and drizzle it over the rice too....extra yumminess!)
(I made sweet and savory coconut rice to go with this and I highly recommend that).
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