Asian Barbecue Chicken

"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

Yield: 4 servings (serving size: 2 thighs)

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)

Preparation

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

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.

Nutritional Information

Calories:

297 (23% from fat)

Fat:

7.7g (sat 2g,mono 2.4g,poly 1.9g)

Protein:

39.2g

Carbohydrate:

16.1g

Fiber:

0.4g

Cholesterol:

161mg

Iron:

2.7mg

Sodium:

706mg

Calcium:

39mg