Barbecued chicken with Asian flavors
8 skinned chicken thighs (6 ounces each)
1/4 cup firmly packed brown sugar
Sign Up and Save
Get six months of free digital access to The Telegraph
1/4 cup soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 cloves garlic, minced
Lime wedges and green onion tops for garnish, optional
1. Rinse chicken and pat dry. In a large resealable bag, mix brown sugar, soy sauce, lime juice, red pepper, curry powder and garlic. Add chicken; seal and marinate in the refrigerator at least 4 hours or overnight, turning occasionally.
2. Prepare a grill for medium-high heat (you can hold your hand 1 to 2 inches above grill level only 3 to 4 seconds).
3. Remove chicken from bag. Transfer marinade to a small saucepan, bring to a boil and cook 2 minutes.
4. Lay chicken on grill rack. If using a gas grill, close the lid. Grill chicken, turning once and basting frequently with the marinade, until meat is no longer pink in the center of the thickest part (cut to test), about 8 minutes on each side. Garnish with lime wedges and green onion tops if you like.
Nutritional analysis per serving: 279 calories, 8 grams fat, 12 grams carbohydrates, 39 grams protein, 161 milligrams cholesterol, 1,200 milligrams sodium, trace dietary fiber, 25 percent of calories from fat.