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Asian-style BBQ Chicken (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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.
- 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.
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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