Asian BBQ Chicken
Source of Recipe
Copykat
List of Ingredients
I found this recipe in a Southern Living BBQ cookbook and DH decided to cook this for dinner last night. We were both amazed at how good it was. He cooked it on the gas grill and it was absolutely delicious. The original recipe stated to "skin" the chicken, but we did some with the skin and some without. We prefer to leave the skin on. It gets really crispy and almost black (but not burnt) which is just how I like like my chicken. We marinated our chicken all night and the next day.
Asian BBQ Chicken
1/4 Cup Packed Brown Sugar
1/4 Cup Soy Sauce
1 Tbsp Fresh Lime Juice
1/2 Tsp Crushed Red Pepper Flakes
1/4 Tsp Curry Powder
3 Garlic Cloves, minced
8 (6 ounce) chicken thighs or chicken breasts
Cooking Spray
Lime Wedges, optional
Green Onion Tops, optional
Combine first 6 ingredients in a large ziploc bag and add chicken. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
Prepare grill.
Remove chicken from bag, reserving marinade. Place marinade in small saucepan. Bring to a boil and cook for 1 minute.
Preheat gas grill on high. Leave one burner on high (if you have two burners) and turn the other one off. Spray grill over side that does not have the heat. Place chicken on non-fire grill (this is called cooking over "indirect heat). Cook for approximately one hour, basting with marinade and turning frequently. You may have to adjust the cooking time depending on the heat of your gas grill. You can also cook this over charcoal and some people prepare it in the oven and if you use boneless chicken breasts you could use a George Foreman grill. We like the gas grill because it's just so darn easy to use and you still get some of a BBQ flavor.Recipe
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