It seems that Fall is quickly approaching so I decided it would be un-American not to take on last stab at the summer barbeque, but sadly I wasn't in the mood for traditional barbequed foods. So, I whipped out the handy google machine and found this recipe for Asian Barbeque Chicken. I modified it slightly, substituting ginger for the recommended curry powder and using chicken breasts instead of thighs, but wow was it moist and flavorful!As an aside, does anyone know why barbeque is sometimes spelled barbecue? I recently visited Texas and even noticed the variabilty there. I prefer the q, myself.
Asian Barbeque Chicken
Adapted from Cooking Light
1/4 C packed brown sugar
1/4 C low-sodium soy sauce
1 Tbsp fresh lime juice
1/2 tsp crushed red pepper
1/2 tsp ginger powder
3 garlic cloves, minced
3 boneless, skinless chicken breasts
Lime wedges (optional)
Cooking spray
Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.
Prepare grill.
Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.
Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges, if desired.
