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Much like Korean bbq...
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¼ cup |
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packed brown
sugar |
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¼ cup |
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low-sodium
soy sauce |
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1 Tbs |
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fresh lime
juice |
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½ tsp |
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crushed red
pepper |
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¼ tsp |
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curry powder |
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3 cloves |
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garlic,
minced |
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Eight
6-ounce |
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chicken
thighs, skinned |
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lime wedges |
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green onion
tops |
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1 |
Combine first 6
ingredients (through garlic) in a large ziploc bag; add
chicken. Seal and marinate in refrigerator 4 hours,
turning occasionally. |
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2 |
Pre- heat grill. |
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3 |
Remove chicken from
bag, reserving marinade. Place marinade in a small
saucepan. Bring to a boil; cook 1 minute. |
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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 onion tops,
if desired. |
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Servings: 4 |
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Yield: 2 thighs per
serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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297 |
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Calories From Fat (22%) |
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51.13 |
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% Daily Value |
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Total Fat
7.7g |
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8% |
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Saturated Fat 1.39g |
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7% |
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Cholesterol
161mg |
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38% |
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Sodium
706mg |
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27% |
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Potassium
410.49mg |
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12% |
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Carbohydrates
16.1g |
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5% |
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Dietary Fiber 0.4g |
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1% |
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Sugar 13.59g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
15.65g |
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Protein
28.12g |
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56% |
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WW Points 5 |
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Cooking Tips |
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*It's ok to substitute
chicken breasts for the chicken thighs. |
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*For a great meal, serve
with roasted sesame asparagus and a sesame-noodle salad. |
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Recipe Source |
| Cooking
Light |