9/29/11-easy and pretty good. We ate 2 chicken breasts, and froze the rest uncooked. 4.
Asian BBQ Chicken
Adapted from Cooking Light
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight).
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. Optional: garnish with sliced green onions
*Tip: When I make this I usually make 1 1/2 times the marinade. I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.
Serve with Lime-Cilantro Rice with Pineapple or Sweet and Savory Coconut Rice.
Source
Asian BBQ Chicken
Adapted from Cooking Light
- 1/4 C packed brown sugar
- 1/4 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 in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight).
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. Optional: garnish with sliced green onions
*Tip: When I make this I usually make 1 1/2 times the marinade. I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.
Serve with Lime-Cilantro Rice with Pineapple or Sweet and Savory Coconut Rice.
Source
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