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
Rosey here. Here's the deal. Chicken thighs or leg quarters frequently go on sale for 69 cents or less a pound here. (Once I even found it for .39/lb! WO!) That makes this meal awesomely cheap and supery dupery good. When I see chicken on sale, you can bet you find this on my menu. As soon as I buy it, I dump it in a plastic gallon bag, lime rinds, garlic cloves and all, and shove it in the freezer. (Yes, shove, because that's the relationship I have with my tiny freezer.) Then, the morning of the day I want to make it, I pull it out and it marinates while it thaws. Usually I just bake it in the oven for 45 mins until juices run clear. It's a hit. Both twins ate two thighs a piece last time and that's a ton of food for them. Enjoy!
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