One thing I have learned, or better yet, experienced since moving to New York is the effects of no central air. I guess I was pretty naive in thinking that all homes come with central heat and air. Needless to say, once the heat kicks up, as it has over the last couple of weeks, the oven takes a little siesta for a couple of months. This is when our grill becomes the "must-have" item of the season. Don't get me wrong, I am not complaining one bit. I love the warm weather and I'm always happy to try new recipes for grilling! I have had a few new Asian-inspired recipes waiting to try out and with a husband who is always in the mood for Asian cuisine I thought this particular recipe sounded promising. Bone-in chicken thighs are always a great choice for grilling, they provide juicy and tender meat every time. The marinade was really good, not overly sweet, but different from your normal barbecue sauce. Served with some rice, it can be a healthy and filling meal!
Asian Barbecue Chicken
1/4 cup packed brown sugar
1/4 cup soy sauce
1 tablespoon lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 garlic cloves, minced
6 to 8 chicken thighs, skinned
Lime wedges, for garnish, if desired
Green onions, for garnish, if desired
Combine brown sugar, soy sauce, lime juice, crushed red pepper, curry powder, and garlic in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator for 4 hours, turning occasionally.
Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.
Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.
Source adapted from: www.myrecipes.com