Asian Barbecue Chicken

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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

Asian Barbecue Chicken

Yield: Servings: 4 (2 thighs per serving)

Prep Time: 10 minutes + marinating time

Cook Time: 25 minutes

  • 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)
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  • Alex wrote:

    Is this spicy?

    • Lori Lange wrote:

      no- it has spice, but it’s not spicy hot.

  • angeline wrote:

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

  • Paul wrote:

    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 🙂

  • Amy wrote:

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

    • Lori Lange wrote:

      You can try!

  • Erin jansz wrote:

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

  • Bobbie wrote:

    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

  • Kathy Arnold Chapman wrote:

    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.

  • Kathy Arnold Chapman wrote:

    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?

    • Lori Lange wrote:

      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.

  • Kim wrote:

    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!

  • Kari wrote:

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