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1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 garlic cloves, minced
8 (6-ounce) chicken thighs, skinned
Cooking spray
Lime wedges (optional)
Green onion tops (optional)
1. Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
2. Prepare grill.
3. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.
4. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with cooked marinade. Garnish with lime wedges and green onion tops, if desired and serve with white rice.
This recipe could also be used in a stir fry instead of grilled with the chicken cut into smaller pieces.
Recipe submitted by Sara Morris
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