Asian Barbecue Chicken

Asian Barbecue Chicken
~*~Sandy~*~

Prep: 5 minutes
Cook: 2 minutes
Grill: 20 minutes
Other: 4 hours

Turn and baste the chicken frequently while it grills so the sweet sauce doesn’t burn.

1/4 cup packed light brown sugar
1/4 cup soy sauce
1 T fresh lime juice
1/2 tsp crushed red pepper flakes (or 1/8 tsp ground cayenne pepper)
1/4 tsp curry powder
3 garlic cloves, minced
8 skinless chicken thighs (with bone), 4 to 5 oz each (or 4 boneless skinless chicken breasts)
Vegetable-oil cooking spray
Garnishes: lime wedges, green onion tops

Combine first 6 ingredients in a large, resealable plastic bag; add chicken to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl, and refrigerate 4 hours, turning occasionally.

Remove chicken from bag, reserving the marinade. Pour the marinade into a small saucepan; bring to a boil over high heat, and boil gently for 1 full minute. Lightly spray both sides of chicken with cooking spray. With the lid closed, grill the chicken over Direct Medium heat (400º to 450ºF) until juices run clear and the meat is no longer pink at the bone, 15 to 20 minutes, turning several times and basting frequently with the marinade. Garnish if desired.