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.


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


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.


*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: (Adapted slightly from Cooking Light )

Leave a Comment

9 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

  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!