The great thing about this meal – besides that it tastes AWESOME – is that you can actually use the leftovers for another meal the following day!! We are making pizzas at cookbook club Thursday, so as long as you reserve a couple spoonfuls of marinade prior to putting the chicken in AND 3 chicken thighs (cooked) – you have enough stuff to make the yummy Asian BBQ chicken Pizza for a “leftover meal”!!
I made this with the Lime-Cilantro Rice with Pineapple ! Super yummy!!
I made this with the Lime-Cilantro Rice with Pineapple ! Super yummy!!
Ingredients:
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
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.
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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