Asian Barbecue Chicken

This recipe for Asian Barbecue Chicken is not only very tasty, but easy to prepare early in the day for cooking later. 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.

Asian Barbecue Chicken

Yield: Servings: 4 (2 thighs per serving)

Prep Time: 10 minutes + marinating time

Cook Time: 25 minutes

Asian Barbecue Chicken


  • 1/4 cup packed brown sugar
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon freshly squeezed 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 the first 6 ingredients (through garlic) in a large zip baggie; add the chicken. Seal and marinate in the refrigerator 4 hours, turning occasionally.
  2. Pre- heat grill.
  3. Remove chicken from the bag, reserving the marinade. Place the marinade in a small saucepan. Bring to a boil; cook 1 minute.
  4. Place the chicken on a 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: 297, Fat: 7.7g, Saturated Fat: 1.39g, Sugar: 13.59g, Fiber: .4g, Protein: 28g, Cholesterol: 161mg, Carbohydrates: 16g
  • Weight Watchers POINTS: SmartPoints: 9, PointsPlus: 6, Old Points Program: 5
SOURCE: (Adapted slightly from Cooking Light)