Wednesday, October 6, 2010

Asian BBQ Chicken

This recipe is simple and easy, my favorite. Just make sure you buy chicken thighs and not chicken breasts like I did. It was still good, but I think the flavor would be so much deeper with the dark meet of the chicken thighs! I served it with white rice and peas cooked in sesame oil. Altogether it was very delicious!

Asian BBQ Chicken
from Our Best Bites
1/4 C packed brown sugar1/4 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

Combine everything but the chicken i
n 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.

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.


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