Wednesday, May 12, 2010

Asian Barbecue Chicken

Asian Barbecue Chicken (adapted from Cooking Light)
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...
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.

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