Thursday, November 4, 2010
Asian BBQ Chicken
This is a delicious and totally unique dish. Think of it as Chicken Teriyaki with a South Asian flair...or India meets the other flavors of Asia. Tempted?
1/4 cup plus 2 tablespoons dark brown sugar, packed
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons fresh lime juice (you'll need 2-3 limes)
11/2 tablespoons canola or vegetable oil
1/2 teaspoon Asian sesame oil
3/4 teaspoon Garam Masala
3 cloves garlic, minced
11/2 teaspoons fresh ginger, grated*
1/2 teaspoon cayenne pepper (use more or less depending on how much heat you like)
8 skinless, boneless chicken thighs
2 scallions (light and dark green parts only), thinly sliced
1. In a medium bowl, mix together all ingredients except for chicken and scallions. Set 1/4 cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure chicken is evenly coated, then place bag in refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.
2. Preheat grill to high heat.
3. Grease grill. (Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub over grates several times until glossy and coated - repeat as necessary.) Place chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Place chicken on serving platter, then top with reserved marinade and sliced scallions. Serve hot.
Recipe and photo credits to Once Upon A Chef.