I love teriyaki chicken so when I ran across this Asian BBQ chicken recipe I knew I wanted to give it a try as it’s similar. I’ve never used curry spice so I was happy to be able to use that in this dish.
Ever since I got my indoor grill, I have not used the stove or oven until this dish – that could also be because it is so hot right now. Like in the 100’s hot.
This chicken had a nice taste because of the marinade and I’m sure I’ll make it again.
Asian BBQ chicken (Recipe adapted from Cooking Light)
1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 Tbsp fresh lime juice
1/8 tsp curry powder
1 1/2 tsp minced garlic
7 skinless chicken thighs
Combine first 5 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.
Spray indoor grill with Pam spray. Preheat indoor grill.
Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.
Note: watch marinade as it boils as it can burn quickly. Then you’d have to whip up another marinade while trying to get rid of the smoke. Not that it happened to me or anything.
Place chicken on grill; cook for 30 minutes or until done, turning and basting frequently with the marinade.