This recipe was my first introduction to chicken thighs. It's a great change from chicken breast -chicken breast-chicken breast while not departing from the mostly healthy! It's also another great one that can be marinated days in advance without issue. The marinade is really tasty and although I often forget to save some of the marinade pre-adding chicken for sauce, when I remember it's a treat!
Asian BBQ Chicken Thighs
Adapted from Once upon a chef
¼ cup plus 2 tablespoons dark brown sugar, packed
¼ cup plus 2 tablespoons soy sauce
3 tablespoons fresh lime juice (about 2-3 limes)
1½ tablespoons canola or vegetable oil
½ teaspoon Asian sesame oil
¾ teaspoon Garam Masala (make your own from here)
3 cloves garlic, minced
1½ teaspoons fresh ginger, grated or finely finely diced
½ teaspoon cayenne pepper
8 skinless, boneless chicken thighs
2 scallions (light and dark green parts only), thinly sliced
In a medium bowl, mix together all ingredients except for chicken and scallions. Set ¼ cup of the marinade aside and cover, 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; let marinate for 3-4 hours; or several days if cooking in advance.
Preheat grill to high heat.
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.