Asian-Inspired BBQ Chicken
Think of this dish as Chicken Teriyaki with a South Asian flair, or India meets the other flavors of Asia.
- 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)
- 3 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
- 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.
- Preheat grill to high heat.
- 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.
- Per serving (4 servings)
- Calories: 653
- Fat: 44g
- Saturated fat: 11g
- Carbohydrates: 26g
- Sugar: 21g
- Fiber: 1g
- Protein: 39g
- Sodium: 1536mg
- Cholesterol: 222mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.