Asian BBQ Chicken

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Asian BBQ Chicken

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. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best. I would use tenderloins or pound your meat down flat so that when you grill it the flavor is everywhere :)

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.

I cut up the leftover chicken the next day and made a Asian Chicken Salad. It was yummy. My aunt told me about a dressing they use for one of their salad.. they mix blue cheese and ranch together, so I mixed it together and topped the salad with chicken and tomatoes and it was excellent!!