Asian-style barbeque chicken makes a great summer treat. Photo: CC--Brian Child

This Asian-style barbeque chicken makes a great summer treat. Barbecue chicken is a perennial summer favorite around these parts, and this recipe delivers barbecue chicken with a decidedly Asian flare.

Ingredients: 

  • 1-2 pounds chicken thighs and drumsticks, skinless
  • ⅓ cup dark brown sugar, packed
  • ⅓ cup gluten-free soy sauce
  • 3 tablespoons fresh lime juice
  • 1½ tablespoons vegetable oil
  • 1 tablespoon Sriracha hot sauce
  • ½ teaspoon sesame oil
  • ¾ teaspoon Garam Masala (or curry powder)
  • 1 teaspoon fresh grated ginger
  • 4 cloves garlic, minced
  • 3 scallions light and dark green parts only, thinly sliced

Garam Masala Spices

  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon ground cinnamon
  • ⅓ teaspoon ground cloves
  • ⅓ teaspoon ground nutmeg

Seal in a jar and use as needed.

Instructions:
In a medium bowl, mix together all of the ingredients except for the chicken and scallions.

Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs.

Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.

Heat grill to high heat.

Grease the grill lightly, and place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done.

Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.

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