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Wednesday, January 28, 2015

Asian BBQ Chicken








Servings: 4
Total Time: 30 Minutes

Ingredients

  • 1/4 cup plus 2 tablespoons dark brown sugar, packed
  • 1/4 cup plus 2 tablespoons soy sauce
  • 3 tablespoons fresh lime juice, from 2-3 limes
  • 1-1/2 tablespoons vegetable oil
  • 1/2 teaspoon Asian sesame oil
  • 3/4 teaspoon Garam Masala (substitute curry powder if you can't find it)
  • cloves garlic, minced
  • 1-1/2 teaspoons fresh grated ginger
  • 1/2 teaspoon cayenne pepper (use less if you don't like heat)
  • 8 skinless, boneless chicken thighs
  • 2 scallions light and dark green parts only, thinly sliced

Instructions

  1. In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.
  2. Preheat grill to high heat.
  3. Grease the grill. (Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub the towels over the grates several times until glossy and coated.) Place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.




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