Asian Barbecue Chicken

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Asian Barbecue Chicken

Yield: Servings: 4 (2 thighs per serving)

Prep Time: 10 min + marinating time

Cook Time: 25 min

This recipe is not only very tasty, but easy to prepare for cooking early in the day. I cook the chicken in a saucepan and serve it over rice one night and then cut it up into a delicious stir-fry the next.

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
1/4 teaspoon curry powder
3 cloves garlic, minced
8 (6-ounce) chicken thighs, skinned
lime wedges
chopped green onions

Directions:

1. Combine first 6 ingredients (through garlic) in a large zip baggie; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

2. Pre- heat 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 the marinade. Garnish with lime wedges and green onions, if desired.

Tips:

*If you are preparing this as a gluten free recipe, be sure to use a brand of soy sauce that is designated as GF.
*It's ok to substitute chicken breasts for the chicken thighs.
*For a great meal, serve with roasted sesame asparagus and a sesame-noodle salad.

Nutritional Information per serving:
Serving size: 2 thighs
Calories per serving: 297
Fat per serving: 7.7g
Saturated Fat per serving: 1.39g
Sugar per serving: 13.59g
Fiber per serving: .4g
Protein per serving: 28g
Cholesterol per serving: 161mg
Carbohydrates per serving: 16g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5

Source: RecipeGirl.com (Adapted slightly from Cooking Light )

Leave a Comment




12 Responses to “Asian Barbecue Chicken”

  1. 1

    Kari — July 17, 2012 @ 1:51 PM

    This was delicious – thanks!! We grilled sweet corn and potatoes to go with it. Yum!

  2. 2

    Kim — November 16, 2012 @ 1:39 PM

    Everyone at my house loved this! I used breasts because I couldn’t find boneless skinless thighs (don’t you love small town cooking?), but it was great!

  3. 3

    Kathy Arnold Chapman — July 23, 2013 @ 12:05 PM

    I am going on a long trip in a small RV. Can I prepare this ahead and freeze it, then pull it out to cook on the grill at our campsite?

  4. 4

    Lori Lange — July 26, 2013 @ 5:46 AM

    I would think it would be okay. Would you freeze it in the marinade or already cooked? If you freeze it in the marinade, it might have a very strong flavor when grilled from the long contact w/ the marinade.

  5. 5

    Kathy Arnold Chapman — July 26, 2013 @ 6:17 AM

    I was thinking about uncooked in the marinade, but you are probably right. I guess that I could make the marinade in advance and just have it on hand so that I don’t have to carry all the ingredients. Thanks for your help.

  6. 6

    Bobbie — September 14, 2013 @ 11:27 AM

    This is YUMMY. I pures on precooked chicken and let it set for a few hrs and the cooked in toaster oven for 10 min. Yum yum and served with millet everyone loved it
    Thanks

  7. 7

    Erin jansz — January 13, 2014 @ 7:05 PM

    This was so easy and good, even if I used chilli power and paprika . My family loved it, thank you!!

  8. 8

    Amy — May 9, 2014 @ 5:37 AM

    can you use bone in chicken thigh, drumsticks, and breasts?

  9. 9

    Lori Lange — May 11, 2014 @ 7:41 PM

    You can try!

  10. 10

    Paul — August 2, 2014 @ 10:51 AM

    I used it with bone in legs and thighs. Wonderful! Longer cooking time, and the high sugar content means you have to watch for burning, but if you sear on hot part of grill then move to indirect heat to finish, it’s terrific. Big hit with my Filipino friends :)

  11. 11

    angeline — December 13, 2014 @ 2:58 AM

    Hi… I’m new in cooking. May I know 1 cup equivalent to how many ml or gram ?

  12. 12

    Lori Lange — December 15, 2014 @ 8:00 PM

    Best to use a metric conversion chart. Here’s one: http://www.metric-conversions.org/