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#KIphotocontest - Asian Barbeque Chicken with Baby Dutch Potatoes


From COOKING LIGHT - March 2002

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Rate this recipe 4.5/5 (14 Votes)


  • 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)


Servings 4


Step 1

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.

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