1/2 cup soy sauce
1/2 cup brown sugar
2 tbsp fresh lime juice
1 tsp chili flakes
3/4 tsp curry powder
6 cloves garlic, minced or grated
16 boneless, skinless chicken thighs
sliced scallions for garnish
Combine marinade ingredients (soy sauce through garlic) and pour over chicken in a Ziploc bag. Refrigerate for about 4-6 hours. Prepare grill, and grill chicken thighs for about 15-20 minutes, until cooked through. Sprinkle with sliced scallions.
I served it with coconut rice, cucumber salad and peanut sauce. So good...
Coconut Rice! I use jasmine rice, and cook it my rice cooker (zojirushi! best appliance ever!). The amount of liquid will depend on how much rice you're making, so I just use 1 can coconut milk, and then top the rest up with water. To add a little extra flavour, saute 3 cloves garlic, 1 stalk lemongrass, and about 2 tsp minced ginger in a little bit of canola oil, just until it starts to turn a tiny bit golden. Add to rice with 3 kaffir lime leaves (crinkle em up in your hands to help release the flavour) and cook according to your rice cooker. When it's finished, fluff it up with a fork and stir in sliced scallions (cilantro would be good too).
I never really measure the ingredients for the cucumber salad, but... toss together sliced cucumbers, shallots and thai bird chilis. For the vinegar dressing, make a sugar syrup with about 2 - 2 1/2 parts sugar to 1 part water. Let it cool, and then add white vinegar until it's tangy-sweet. Not precise I know, but I just keep tasting and pouring until it's right. Add the veggies and let it sit for a few minutes before serving.