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
- 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.