|Mine may not be as pretty, but it was just as good!|
Asian Barbecue Chicken
1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 garlic cloves, minced
8 chicken thighs, skinned (I used just 5 because that's what was in the package I bought. And they were boneless and skinless.)
Combine first 6 ingredients in a large zip-top plastic bag; add chicken. (I suppose I should tell you that I made a few substitutions ... and mistakes ... here. I used bottled lime juice because I was too lazy to juice a fresh lime, I went overboard with the crushed red pepper because all of my measuring spoons were in the dishwasher, I didn't have curry powder so I subbed a combination of chili powder and cumin, and I forgot about the garlic completely.) Seal and marinate in refrigerator 4 hours or overnight (whoops, my marinating time was more like 45 minutes!), turning occasionally.
Prepare grill. (And by this I assume they mean an outdoor grill. But yesterday wasn't as nice as today, so I broke out my indoor, electric grill.)
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 (the boneless thighs took a bit less than 15 minutes), turning and basting frequently with cooked marinade.
I'm not kidding when I say this was the best chicken I've had SINCE we were at the Dole Plantation! With the exception of the fact that I overdid it with the red pepper, it was almost an exact replica. And yes, I'm pretty darn proud of myself :)
I served the chicken with the same Broccoli Sesame Rice that I made with Tyler's sesame chicken the other night and buttermilk biscuits, but not the same buttermilk biscuits I usually make. I looove Irene's buttermilk biscuit recipe, but I decided to switch it up last night and use the recipe in the Cooking Light book. It calls for the exact same ingredients except butter instead of shortening and a bit less salt. And I have to say ... I think I liked these buttery biscuits better (sorry, Irene!).