"This is a recipe I love to make for family and friends. I usually serve it with roasted sesame asparagus and a sesame-noodle salad. Let the chicken marinate overnight for best results." -Jen McDonald, Centerville, VA
INGREDIENTS
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)
DIRECTIONS
Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.
Yield: 4 servings (serving size: 2 thighs)
NUTRITION PER SERVING
CALORIES 297(23% from fat); FAT 7.7g (sat 2g,mono 2.4g,poly 1.9g); PROTEIN 39.2g; CHOLESTEROL 161mg; CALCIUM 39mg; SODIUM 706mg; FIBER 0.4g; IRON 2.7mg; CARBOHYDRATE 16.1g
Cooking Light, MARCH 2002
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 and green onion tops, if desired.
