This is our new go-to chicken marinade. It’s delicious, and the chicken can be used in so many ways! We’ve made 4 different meals out of it so far. When my friend next door broke her arm, we took them dinner and then stayed to eat it with them…they loved it too! I also grilled this chicken for the adults who stayed at my 4-year-old’s birthday party (kids got hot dogs). Everyone loved it. It’s just good. And of course I found it on Our Best Bites, the only place I’ve been getting new recipes this month. They adapted this from Cooking Light magazine.
|We grilled it and had it over coconut rice with grilled pineapple spears.|
|We used our leftover chicken to make a grilled asian bbq chicken pizza with fresh cilantro from our garden.|
|I threw some leftover chicken onto fettucine alfredo (with delicious, guiltless, easy homemade sauce)|
1/4 c packed brown sugar
1/4 c light soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Put the bag in the fridge for at least 4 hours, overnight if you can.
Preheat your grill. Spray grate with cooking spray and place chicken on it to cook. Cook 5-10 minutes on each side, depending on thickness.
*I like to double the marinade and divide it in half. I add my chicken to one bag of marinade, and then I like to take some of the marinade from the other half to reserve for brushing on the chicken at the end of cooking, or before eating. I also like to reserve some additional marinade if I’m planning on making a grilled chicken pizza (to add to the sauce). Then I just add a little less chicken to the bag with less marinade.
*The first time I made this I had extra chicken, so I kept my bag of marinade (after we removed the chicken and cooked it), put more chicken in, and froze it.
*I really, really hate trimming chicken thighs. And if you’re a breast person, they may take some getting used to. They’re more fatty, which means good things in terms of flavor and tenderness. But still…fatty is hard if you’re used to lean. If you want breasts, just pound them to an even thickness. And then don’t overcook them! 165 degrees will do it.
*I’ve used bone-in and boneless. We prefer not eating around bones, but the meat was still amazing.