Sweet, tart and spicy ingredients combine easily for this Asian inspired marinade. Serve with roasted asparagus and quinoa and you have a complete meal!
Asian BBQ Chicken
(modified from original recipe from Cooking Light)
Serves 4
- ¼ cup packed brown sugar
- ¼ cup low-sodium soy sauce
- 1 tablespoon fresh lime juice
- ½ teaspoon crushed red pepper
- ¼ teaspoon curry powder
- 3 garlic cloves, minced
- 8 (4 ounce) skinless, boneless chicken thighs (also good with chicken breasts)
- Lime wedges (optional for garnish)
- Green onion tops (optional for garnish)
Combine first six ingredients (brown sugar – garlic) in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours or better overnight, turning occasionally.
Prepare grill.
Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil (important that it boils); cook 1 minute.
Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done, turning and basting frequently with the cooked marinade. Garnish with lime wedges and green onions if desired.
Nutritional Info/Serving: 297 Calories, Fat 8 g, Protein 39 g, Carbs 16 g
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