This BBQ Chicken has a fun Asian flavor to it. I love using chicken thighs but you could use chicken breasts too.
One of my goals for meal planning each week is to try at least one new recipe.
I keep a small file box with folders labeled with different categories – salads, main dish/beef, main dish/chicken, side dishes, desserts etc. When I find a recipe in a magazine, newspaper, on a blog, or a friend shares one with me it goes into this file until I have a chance to try it. I then decide if it is a “Keeper” or not (if it’s not, it goes in the trash – oops I mean recycling – I do live in Oregon!)
Each Sunday when I am doing my meal planning I grab that file and pick out one or two new recipes to incorporate into the week’s plan.
This week that recipe was Asian BBQ Chicken. A recipe I found on Our Best Bites – a great food blog.
This is a quick and easy dish to put together – it does need to marinade at least 4 hours so a little planning is required. We like chicken thighs at our house because it is such moist meat and they are inexpensive.
One trick I like to use with marinaded meat is when I bring the meat home from the store, before I freeze it, is to mix up the marinade and add the meat right into it and then freeze it. That way the meat is marinading as it is thawing and it makes for easier and quicker meal prep on those nights when life is crazy!
I didn’t add the curry powder but I am sure it would be great – I was just out of it.
It was a hit at dinner and everyone loved it – Tessa commented several times how good it was. I served it with lime cilantro rice and a broccoli slaw.
This new recipe is a “Keeper”!
Asian BBQ Chicken
Asian BBQ Chicken
- 8 chicken thighs boneless, skinless
- 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
- 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.
- Use the reserved marinade to baste the chicken with the last five minutes of cooking
- (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.)
- Refrigerate for a minimum of 4 hours, but overnight is best
- 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
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