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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This a Cooking Light recipe that I have been using again and again and again since the beginning of the Summer - the chicken once marinated is very moist and tasty. And the leftover chicken is wonderful in a salad the next day! Ingredients:
1/4 cup packed brown sugar |
1/4 cup low sodium soy sauce |
1 tablespoon fresh lime juice |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon curry powder |
3 garlic cloves, minced |
8 (6 ounce) chicken thighs or 8 (6 ounce) chicken breasts, skinned |
cooking spray |
lime wedge (optional) |
green onion top (optional) |
Directions:
1. Combine first 6 ingredients in a large ziploc plastic bag, add chicken. Seal and marinate in refrigerator for 4 hours or overnight, turning ocacsionnally.
2. Prepare grill.
3. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil, cook 1 minute.
4. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with cooked marinade. Garnish with lime wedges and green onion tops, if desired.
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