I love using the grill in the summer on those days it is just too hot to turn on the oven. This grilled recipe is perfect for those nights and is full of fresh, vibrant flavors. If you aren't used to cooking with chicken thighs, give them a try. I buy the boneless, skinless chicken thighs and trim off any visible fat before marinating. You can use chicken breasts instead, but for the best flavor, use chicken thighs.
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Asian Barbecue Chicken
Recipe from Our Best Bites
1/4 cup brown sugar
1/4 cup soy sauce
2 Tablespoons fresh lime juice
1/4 teaspoon red pepper flakes
1/4 teaspoon curry powder
3 cloves garlic, minced
1 teaspoon freshly grated ginger
8 boneless skinless chicken thighs
Mix all the ingredients, except the chicken in a bowl. Whisk together well, and then add the chicken thighs.
Transfer the mixture to a large ziplock bag and place in the fridge to marinade at least 4 hours. You can even do this the night before.
When you are ready to cook, heat grill over medium high heat. I love to use PAM non-stick GRILLING spray. Oil the grill with the special grill nonstick spray, or you can use a kitchen towel with canola oil poured on it and wipe the surface of the grill. Discard the marinade and grill the chicken thighs for about 5 to 6 minutes on each side, until chicken is cooked through. Serve with sliced scallions sprinkled over the top. Does that look great? The sweetness of the brown sugar and the zang of the ginger and garlic really come through.
I also made long grain rice and mixed it with with a tablespoon of butter, 1/2 cup diced mango, and a handful of sliced scallions. It was a great addition to the Asian BBQ chicken.
A great summer recipe! I can't wait to make it again.
Enjoy, and don't forget to enter the King Arthur Flour giveaway here!